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Isaac Scientific Publishing
Advances in Food Science and Engineering
Prof. Pedro Bouchon,  Pontifical Catholic University of Chile, Chile
Department of Chemical and Bioprocess Engineering,
Pontificia Universidad Católica de Chile, Santiago, Chile

Research of interest

Food Science, Chemical Engineering 

Selected Publication List

•Molina, T., Leiva, A., Bouchon. (2016). Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage videomicroscopy and differential scanning calorimetry. Food and Bioproducts Processing. Accepted.
• Dueik, V., Bouchon, P. (2016). Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols. Food Research International. Accepted.
• Cortés, I., Badillo, G., Segura, L., Bouchon, P. (2016). The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels. AIChE Journal. Accepted. Volume: 62, 629-638.
• Contardo, I., Parada, J., Leiva, A., Bouchon, P. (2016). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices. Food Chemistry, 197, 353-358.
• Farfán, M.; Alvarez, A.; Gárate, A.; Bouchon, P. (2015). Comparison of chemical and enzymatic interesterification of fully hydrogenated soybean oil and walnut oil to produce a fat base with adequate nutritional and physical characteristics. Food Technology and Biotechnology. 53, 361–366.
•Cortés, P.; Segura, L.; Kawaji, M.; Bouchon, P. (2015). The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels. Food and Bioproducts Processing, 95, 133-145.
• Farfán, M., Villalón, M.J., Ortíz, M.E., Nieto, S. and Bouchon, P. (2015). In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions. Food Chemistry. 171, 266-271.
• Dueik, V., Sobukola, O. and Bouchon, P. (2014). Development of low-fat gluten and starch fried matrices with high fiber content. LWT -Food Science and Technology. 59, 6-11
•Cortés, P., Badillo, G., Segura, L. and Bouchon, P. (2014). Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels. Journal of Food Engineering. 140, 19-27
• Sobukola, O.P. and Bouchon, P. (2014). Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks. Heat and mass transfer. 50, 795- 801.
• Moreno, M.C. and Bouchon, P. (2013). Microstructural characterization of deepfat fried formulated products using confocal scanning laser microscopy and a noninvasive double staining procedure. Journal of Food Engineering. 118, 238-246.
• Sobukola, O.P., Dueik, V. and Bouchon P. (2013). Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks. Food and Bioprocess Technology. 6, 2010-2017.
•Sobukola, O.P., Dueik, V., Muñoz, L and Bouchon P. (2013). Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks. Food Science and Biotechnology. 22, 177-182
• Farfán, M., Villalón, M.J., Ortíz, M.E., Nieto, S. and Bouchon, P. (2013). The effect of interesterification on the bioavailability of fatty acids in structured lipids. Food Chemistry. 139, 571-577.
• Ovalle, N, Cortés, P and Bouchon, P. (2013). Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy. Innovative Food Science & Emerging Technologies. 17, 135–143.
•Dueik, V., Marzullo, F. and Bouchon, P. (2013). Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks. LWT -Food Science and Technology. 50, 361-365.
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