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Works (46)

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Foods
2024-05-20 | Journal article
Contributors: Adrian Rodríguez Machado; Camila Mella Caro; John J. Hurtado-Murillo; Cristian J. Gomes Lobo; Rommy N. Zúñiga; Wendy Franco
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Development and Characterization of a Natural Antioxidant Additive in Powder Based on Polyphenols Extracted from Agro-Industrial Wastes (Walnut Green Husk): Effect of Chickpea Protein Concentration as an Encapsulating Agent during Storage

Polymers
2024-03-12 | Journal article
Contributors: Daniela Soto-Madrid; Florencia Arrau; Rommy N. Zúñiga; Marlén Gutiérrez-Cutiño; Silvia Matiacevich
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Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties

Foods
2024-02-07 | Journal article
Contributors: Carolina Quezada; Matías Urra; Camila Mella; Rommy N. Zúñiga; Elizabeth Troncoso
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Development of biodegradable and vermicompostable films based on alginate and waste eggshells

Food Hydrocolloids
2023-09 | Journal article
Contributors: Valeria Villanueva; Fabrizzio Valdés; Rommy N. Zúñiga; María Gabriela Villamizar-Sarmiento; Eduardo Soto-Bustamante; Patricio Romero-Hasler; Ana Luisa Riveros; Jose Tapia; Judit Lisoni; Felipe Oyarzun-Ampuero et al.
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Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Colloids and Interfaces
2023-07-04 | Journal article
Contributors: Natalia Riquelme; Constanza Savignones; Ayelén López; Rommy N. Zúñiga; Carla Arancibia
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Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Polymers
2022-12-27 | Journal article
Contributors: Daniela Soto-Madrid; Nicole Pérez; Marlen Gutiérrez-Cutiño; Silvia Matiacevich; Rommy N. Zúñiga
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Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels

Gels
2022-04 | Journal article | Author
Contributors: Nidia Casas-Forero; Trujillo-Mayol Igor ; Rommy Zúñiga; Guillermo Petzold; Patricio Orellana-Palma
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Multidisciplinary Digital Publishing Institute
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Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile

Nutrients
2021-12-21 | Journal article
Contributors: Migdalia Caridad Arazo-Rusindo; Rommy N. Zúñiga; Pablo Cortés-Segovia; Sergio Benavides-Valenzuela; Francisco Pérez-Bravo; Oscar Castillo-Valenzuela; María Salomé Mariotti-Celis
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Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

Processes
2021-11-09 | Journal article
Contributors: Karen Fuentes; Claudia Matamala; Nayaret Martínez; Rommy N. Zúñiga; Elizabeth Troncoso
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Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice

Processes
2021-02-26 | Journal article
Contributors: Patricio Orellana-Palma; María Guerra-Valle; Rommy N. Zúñiga
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Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Foods
2021-02-03 | Journal article
Contributors: Eduardo Morales; César Burgos-Díaz; Rommy N. Zúñiga; Johanna Jorkowski; Marcela Quilaqueo; Mónica Rubilar
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Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods
2021-02-03 | Journal article
Contributors: Camila Mella; Michelle Quilaqueo; Rommy N. Zúñiga; Elizabeth Troncoso
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Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Chemical Engineering and Technology
2020 | Journal article
EID:

2-s2.0-85076723428

Part of ISBN:

15214125 09307516

Contributors: Orellana-Palma, P.; Zúñiga, R.N.; Takhar, P.S.; Gianelli, M.P.; Petzold, G.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Influence of cryoconcentration on quality attributes of apple juice (Malus Domestica cv. Red Fuji)

Applied Sciences (Switzerland)
2020 | Journal article
EID:

2-s2.0-85081537395

Part of ISBN:

20763417

Contributors: Orellana-Palma, P.; Lazo-Mercado, V.; Gianelli, M.P.; Hernández, E.; Zúñiga, R.N.; Petzold, G.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions

Food and Bioproducts Processing
2020 | Journal article
EID:

2-s2.0-85078958099

Part of ISBN:

09603085

Contributors: Leiva-Vega, J.; Villalobos-Carvajal, R.; Ferrari, G.; Donsì, F.; Zúñiga, R.N.; Shene, C.; Beldarraín-Iznaga, T.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Foods
2020-09-18 | Journal article
Contributors: Patricio Orellana-Palma; Guisella Tobar-Bolaños; Nidia Casas-Forero; Rommy N. Zúñiga; Guillermo Petzold
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Simulation of Human Small Intestinal Digestion of Starch Using an In Vitro System Based on a Dialysis Membrane Process

Foods
2020-07-10 | Journal article
Contributors: Carol González; Daniela González; Rommy N. Zúñiga; Humberto Estay; Elizabeth Troncoso
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Time-Dependent Rheological Behavior of Starch-Based Thickeners and Herb Infusion Dispersions for Dysphagia Management

Starch/Staerke
2019 | Journal article
EID:

2-s2.0-85050493593

Part of ISBN:

1521379X 00389056

Contributors: Martínez, M.P.; Troncoso, E.; Robert, P.; Quezada, C.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate

Journal of Food Engineering
2019-12 | Journal article
Contributors: Nataly Dapueto; Elizabeth Troncoso; Camila Mella; Rommy N. Zúñiga
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Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin

LWT
2019-08 | Journal article
Contributors: N. Riquelme; R.N. Zúñiga; C. Arancibia
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A comprehensive study of glucose transfer in the human small intestine using an in vitro intestinal digestion system (i-IDS) based on a dialysis membrane process

Journal of Membrane Science
2018 | Journal article
EID:

2-s2.0-85050893174

Part of ISBN:

18733123 03767388

Contributors: Gim-Krumm, M.; Donoso, P.; Zuñiga, R.N.; Estay, H.; Troncoso, E.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes

LWT
2018 | Journal article
EID:

2-s2.0-85046657884

Part of ISBN:

00236438

Contributors: Pedreschi, F.; Saavedra, I.; Bunger, A.; Zuñiga, R.N.; Pedreschi, R.; Chirinos, R.; Campos, D.; Mariotti-Celis, M.S.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties,El grado de denaturación de proteínas en dispersiones basadas en aislado de proteínas de suero (ASP) modifica sus propiedades superficiales y reológicas

CYTA - Journal of Food
2018 | Journal article
EID:

2-s2.0-85026854656

Part of ISBN:

19476345 19476337

Contributors: Maticorena, E.; Alarcón, C.; Troncoso, E.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying

Journal of Food Science
2017 | Journal article
EID:

2-s2.0-85005896420

Part of ISBN:

17503841 00221147

Contributors: Mariotti-Celis, M.S.; Zúñiga, R.N.; Cortés, P.; Pedreschi, F.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Collagen extraction from mussel byssus: a new marine collagen source with physicochemical properties of industrial interest

Journal of Food Science and Technology
2017 | Journal article
EID:

2-s2.0-85014531816

Part of ISBN:

09758402 00221155

Contributors: Rodríguez, F.; Morán, L.; González, G.; Troncoso, E.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Innovative Food Science and Emerging Technologies
2017 | Journal article
EID:

2-s2.0-85020873003

Part of ISBN:

14668564

Contributors: Arancibia, C.; Riquelme, N.; Zúñiga, R.; Matiacevich, S.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

International Journal of Biological Macromolecules
2017 | Journal article
EID:

2-s2.0-85020666354

Part of ISBN:

18790003 01418130

Contributors: Rubilar, J.F.; Cruz, R.M.S.; Zuñiga, R.N.; Khmelinskii, I.; Vieira, M.C.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Quinoa proteins (Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties

Food and Bioproducts Processing
2017 | Journal article
EID:

2-s2.0-85003572289

Part of ISBN:

09603085

Contributors: Navarro-Lisboa, R.; Herrera, C.; Zúñiga, R.N.; Enrione, J.; Guzmán, F.; Matiacevich, S.; Astudillo-Castro, C.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

International Journal of Polymer Science
2016 | Journal article
Contributors: C. Arancibia; R. Navarro-Lisboa; R. N. Zúñiga; S. Matiacevich
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Development of an in vitro mechanical gastric system (IMGS) with realistic peristalsis to assess lipid digestibility

Food Research International
2016 | Journal article
EID:

2-s2.0-85002152523

Part of ISBN:

18737145 09639969

Contributors: Barros, L.; Retamal, C.; Torres, H.; Zúñiga, R.N.; Troncoso, E.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties

Journal of Food Engineering
2015 | Journal article
EID:

2-s2.0-84928794622

Part of ISBN:

02608774

Contributors: Orrego, M.; Troncoso, E.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films

Carbohydrate Polymers
2015 | Journal article
EID:

2-s2.0-84949125868

Part of ISBN:

01448617

Contributors: Rubilar, J.F.; Zúñiga, R.N.; Osorio, F.; Pedreschi, F.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Acid and Enzyme-Aided Collagen Extraction from the Byssus of Chilean Mussels (Mytilus Chilensis): Effect of Process Parameters on Extraction Performance

Food Biophysics
2014 | Journal article
EID:

2-s2.0-84912151063

Part of ISBN:

15571866 15571858

Contributors: Vallejos, N.; González, G.; Troncoso, E.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure

Carbohydrate Polymers
2012 | Journal article
EID:

2-s2.0-84864488663

Part of ISBN:

01448617

Contributors: Zúñiga, R.N.; Skurtys, O.; Osorio, F.; Aguilera, J.M.; Pedreschi, F.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior

LWT - Food Science and Technology
2012 | Journal article
EID:

2-s2.0-84856046082

Part of ISBN:

00236438

Contributors: Bellalta, P.; Troncoso, E.; Zúñiga, R.N.; Aguilera, J.M.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients

Food and Bioprocess Technology
2012 | Journal article
EID:

2-s2.0-84867563611

Part of ISBN:

19355130 19355149

Contributors: Zúñiga, R.N.; Pedreschi, F.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

Food Hydrocolloids
2011 | Journal article
EID:

2-s2.0-79952532956

Part of ISBN:

0268005X

Contributors: Zúñiga, R.N.; Kulozik, U.; Aguilera, J.M.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Kinetics of formation and physicochemical characterization of thermally-induced β-Lactoglobulin aggregates

Journal of Food Science
2010 | Journal article
EID:

2-s2.0-77956131588

Part of ISBN:

00221147 17503841

Contributors: Zúñiga, R.N.; Tolkach, A.; Kulozik, U.; Aguilera, J.M.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

LWT - Food Science and Technology
2009 | Journal article
EID:

2-s2.0-53149104332

Part of ISBN:

00236438

Contributors: Troncoso, E.; Pedreschi, F.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Structure-fracture relationships in gas-filled gelatin gels

Food Hydrocolloids
2009 | Journal article
EID:

2-s2.0-60349131440

Part of ISBN:

0268005X

Contributors: Zúñiga, R.N.; Aguilera, J.M.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Aerated food gels: fabrication and potential applications

Trends in Food Science and Technology
2008 | Journal article
EID:

2-s2.0-41949091590

Part of ISBN:

09242244

Contributors: Zúñiga, R.N.; Aguilera, J.M.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying

Journal of Food Engineering
2008 | Journal article
EID:

2-s2.0-41849088018

Part of ISBN:

02608774

Contributors: Zúñiga, R.N.; Moyano, P.C.; Pedreschi, F.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Kinetics of quality changes during frying

Advances in Deep-Fat Frying of Foods
2008 | Book chapter
EID:

2-s2.0-85076965829

Contributors: Pedreschi, F.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

A comparative study of microwave-assisted air drying of potato slices

Biosystems Engineering
2007 | Journal article
EID:

2-s2.0-35748972943

Part of ISBN:

15375110

Contributors: Reyes, A.; Cerón, S.; Zúñiga, R.; Moyano, P.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Enthalpy-entropy compensation for browning of potato strips during deep-fat frying

Journal of Food Engineering
2004 | Journal article
EID:

2-s2.0-0348221968

Part of ISBN:

02608774

Contributors: Moyano, P.C.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier

Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose Syrup

Journal of Food Science
2003 | Journal article
EID:

2-s2.0-0346328187

Part of ISBN:

00221147

Contributors: Moyano, P.C.; Zúñiga, R.N.
Source: Self-asserted source
Rommy Zúñiga via Scopus - Elsevier