Dominique Larrea-Wachtendorff

University of Bío-Bío | UBB · Department of Food Engineering

In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects of the storage temperature (4 °C and 20 °C) and type of packaging (plastic bags or sealed Petri dish...

The present article studies the resistance opposed to the pulling force in injection pultrusion processes and its dependence on polymerization of the resin. A methodology to evaluate and analyze the local resistance to the advancement of the composite is proposed. Injection pultrusion processes were conducted adopting four different advancing speed...

Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was evaluated using conventional and accelerated methods. For this purpose, conventional stability...

Background Global strategies promoting healthy diets have rarely succeeded because of the resistance posed to the modification of consumers' preferences. In this scenario, the addition of bioactive compounds to highly consumed foods, such as pasta, represents an opportunity to promote healthier lifestyles through the consumption of functional produ...

Starch-based hydrogels are natural polymeric structures of high scientific interest in the food, pharma, and cosmetic sectors. In this work, the effects of the starch source (rice, corn, wheat, and tapioca starch) and processing time (600 MPa for 5 and 15 min) on gel formation and on the physical characteristics of the structures formed were evalua...

Starch-based hydrogels are natural polymeric structures which could be potentially utilized in food, pharma and cosmetic sectors to produce creams, gels and ointments, as well as functional foods and products for personalized nutrition. In this paper, the effects of processing conditions (pressure levels and holding time) on gelation of corn and ri...

Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was to verify the possibility of producing natural hydrogels based on potato starch by high hydrostatic pressure (HHP), identifying suitable processing conditions allowing to obtain stable hydrogels, as w...

The aim of this study was to evaluate the effect of HHP and rigor state on palm ruff (Seriolella violacea) muscle proteins. HHP treatments were performed at 450–550 MPa for 3 and 4 min at 15 °C. Protein secondary structure was evaluated by using Fourier transform infrared spectroscopy, and the thermal behavior was evaluated by using differential sc...