Lavoisier A., Aguilera, J.M. (2020)

Effect of a whey protein network formed by cold gelation on starch digestibility

Food Biophysics 14 2 214–224

Mateluna C., Figueroa V., Ortiz J., Aguilera J.M. (2020)

Effect of processing on texture and microstructure of the seaweed Durvillaea antárctica

Journal of Applied Phycology 32 4211-4219

León A., Medina W., Park D.J., Aguilera J.M. (2020)

Properties of microparticles from a whey protein isolate/ alginate emulsion gel

Food Science and Technology International 24 5 414-423

Aguilera J.M. (2020)

The concept of alimentation and transdisciplinary research

Journal of he Food and Agriculture

(2019)

Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate

Carbohydrate Polymers 207 571-579

Lavoisier A., Aguilera J.M. (2019)

Starch gelatinization inside a whey protein gel formed by cold gelation

Journal of Food Engineering 256 18-27

Aguilera, J. M. (2019)

The food matrix: effects on processing, nutrition and health

Critical Reviews in Food Science and Nutrition

Aguilera J.M. and Gutiérrez-López G.F. (2018)

Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005)

Food Engineering Reviews 10 4 187-197

Aguilera J.M. (2018)

Food engineering into the XXI century

AIChE Journal 64 1 2-11

León A.M., Medina W.T., Park D.J. and Aguilera J.M. (2018)

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Food Science and Technology International 24 5 414-423

Aguilera J.M. (2018)

Relating Food Engineering to Cooking and Gastronomy

Comprehensive Reviews in Food Science and Food Safety 17 4 1021-1039

Aguilera J.M. (2017)

The emergence of gastronomic engineering

Innovative Food Science & Emerging Technologies 41 277-283

Quilaqueo M. and Aguilera J.M. (2016)

Crystallization of NaCl by fast evaporation of water in droplets of NaCl solutions

Food Research International 84 143-149

Aguilera J.M. and Park D.J. (2016)

Texture-modified foods for the elderly: Status, technology and opportunities

Trends in Food Science & Technology 57 156-164

Quilaqueo M. and Aguilera J.M. (2015)

Dissolution of NaCl crystals in artificial saliva and water by video-microscopy

Food Research International 69 373-380

Valenzuela C. and Aguilera J.M. (2015)

Effects of different factors on stickiness of apple leathers

Journal of Food Engineering 149 51-60

Valenzuela C. and Aguilera J.M. (2015)

Effects of maltodextrin on hygroscopicity and crispness of apple leathers

Journal of Food Engineering 144 1-9

Cuadros T.R. and Aguilera J.M. (2015)

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Food Biophysics 10 4 487-499

Muñoz L.A., Pedreschi F., Leiva A. and Aguilera J.M. (2015)

Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

Journal of Food Engineering 152 65-71

Cuadros T.R., Erices A.A. and Aguilera J.M. (2015)

Porous matrix of calcium alginate/gelatin with enhanced properties as scaffold for cell culture

Journal of the Mechanical Behavior of Biomedical Materials 46 331-342

Quilaqueo M., Duizer L. and Aguilera J.M. (2015)

The morphology of salt crystals affects the perception of saltiness

Food Research International 76 675-681

Luna M.P. and Aguilera J.M. (2014)

Kinetics of colour development of molten glucose, fructose and sucrose at high temperatures

Food Biophysics 9 1 61-68

Aguilera J.M. (2014)

Where Is the Nano in Our Foods?

Journal of Agricultural and Food Chemistry 62 4 9953-9956

Valenzuela C. and Aguilera J.M. (2013)

Aerated apple leathers: Effect of microstructure on drying and mechanical properties

Drying Technology 31 16 1951-1959

Leiva G.A., and Aguilera J.M., (2013)

Automatic detection of orientation and diseases in blueberries using image analysis to improve their postharvest storage quality. http://dx.doi.org/10.1016/j.foodcont.2013.02.025

Food Control 33 1 166-173

Petzold G. and Aguilera J.M. (2013)

Centrifugal freeze concentration

Innovative Food Science & Emerging Technologies 20 253-258

Medina W.T., Quevedo R.A. and Aguilera J.M. (2013)

Changes on image texture features of breakfast flakes cereals during water absorption

Food Science and Technology International 19 1 45-57

Muñoz L.A., Cobos A., Díaz O. and Aguilera J.M. (2013)

Chia seed (Salvia hispanica): An ancient grain and a new functional food

Food Reviews International 29 4 394-408

Leiva G.A., Lu R.F. and Aguilera J.M. (2013)

Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging. http://dx.doi.org/10.1016/j.jfoodeng.2012.10.001

Journal of Food Engineering 115 1 91-98

Petzold G., Niranjan K. and Aguilera J.M. (2013)

Vacuum-assisted freeze concentration of sucrose solutions. http://dx.doi.org/10.1016/j.jfoodeng.2012.10.048

Journal of Food Engineering 115 3 357-361

Muñoz L.A., Aguilera J.M., Rodríguez-Turienzo L., Cobos A. and Díaz A. (2012)

Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate. http://dx.doi.org/10.1016/j.jfoodeng.2012.02.031

Journal of Food Engineering 111 3 511-518

Muñoz L., Cobos A., Díaz O. and Aguilera J.M. (2012)

Chia seeds: Microstructure, mucilage extraction and hydration. http://dx.doi.org/10.1016/j.jfoodeng.2011.06.037

Journal of Food Engineering 108 1 216-224

Parada J. and Aguilera J.M. (2012)

Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response. http://dx.doi.org/10.1016/j.foodres.2011.10.042

Food Research International 45 1 238-243

Briones V., Pérez-Won M., Zamarca M., Aguilera J.M. and Tabilo G. (2012)

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. http://dx.doi.org/10.1016/j.ifset.2011.09.002

Innovative Food Science & Emerging Technologies 13 42-50

Troncoso E., Aguilera J.M. and McClements D.J. (2012)

Fabrication, characterization and lipase digestibility of food-grade nanoemulsions. http://dx.doi.org/10.1016/j.foodhyd.2011.10.014

Food Hydrocolloids 27 2 355-363

Germain J.C. and Aguilera J.M. (2012)

Identifying industrial food foam structures by 2D surface image analysis and pattern recognition. http://dx.doi.org/10.1016/j.jfoodeng.2012.01.018

Journal of Food Engineering 111 2 440-448

Troncoso E., Aguilera J.M. and McClements D.J. (2012)

Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles. http://dx.doi.org/ 10.1016/j.jcis.2012.05.054

Journal of Colloid and Interface Science 382 1 110-116

Cuadros T.R., Skurtys O. and Aguilera J.M. (2012)

Mechanical properties of calcium alginate fibers produced with a microfluidic device. http://dx.doi.org/10.1016/j.carbpol.2012.03.094

Carbohydrate Polymers 89 4 1198-1206

Zúñiga R.N., Skurtys O., Osorio F., Aguilera J.M. and Pedreschi F. (2012)

Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. http://dx.doi.org/10.1016/j.carbpol.2012.06.066

Carbohydrate Polymers 90 2 1147-1158

Bellalta P., Troncoso E., Zúñiga R.N. and Aguilera J.M. (2012)

Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior. http://dx.doi.org/10.1016/j.lwt.2011.12.017

LWT-Food Science and Technology 46 2 375-381

Mery D., Lillo I., Loebel H., Riffo V., Soto A., Cipriano A. and Aguilera J.M. (2011)

Automated fish bone detection using X-ray imaging. http://dx.doi.org/10.1016/j.jfoodeng.2011.03.007

Journal of Food Engineering 105 3 485-492

Ramírez C. and Aguilera J.M. (2011)

Determination of a representative area element (RAE) based on nonparametric statistics in bread. http://dx.doi.org/10.1016/j.jfoodeng.2010.08.021

Journal of Food Engineering 102 2 197-201

Parada J., Aguilera J.M. and Brennan C. (2011)

Effect of guar gum content on some physical and nutritional properties of extruded products. http://dx.doi.org/10.1016/j.jfoodeng.2010.11.001

Journal of Food Engineering 103 3 324-332

Ramírez C., Troncoso E., Muñoz J. and Aguilera J.M. (2011)

Microstructure analysis on pre-treated apple slices and its effect on water release during air drying. http://dx.doi.org/10.1016/j.jfoodeng.2011.05.020

Journal of Food Engineering 106 3 253-261

Parada J. and Aguilera J.M. (2011)

Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten. http://dx.doi.org/10.1016/j.lwt.2011.03.012

LWT-Food Science and Technology 44 8 1739-1744

Hernandez H.G., Livings S., Aguilera J.M. and Chiralt A. (2011)

Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions. http://dx.doi.org/10.1016/j.foodhyd.2010.12.006

Food Hydrocolloids 25 5 1311–1318

Medina W.T., de la Llera A.A., Condori J.L. and Aguilera J.M. (2011)

Physical properties and microstructural changes during soaking of individual corn and quinoa breakfast flakes. http://dx.doi.org/10.1111/j.1750-3841.2011.02054.x

Journal of Food Science 76 3 E254-E265

Parada J. and Aguilera J.M. (2011)

Review: Starch matrices and the glycemic response. http://dx.doi.org/10.1177/1082013210387712

Food Science and Technology International 17 3 187-204

Zúñiga R.N., Kulozik U. and Aguilera J.M. (2011)

Ultrasonic generation of aerated gelatin gels stabilized by whey protein beta-lactoglobulin. http://dx.doi.org/10.1016/j.foodhyd.2010.09.010

Food Hydrocolloids 25 5 958-967

Quevedo R., Aguilera J.M. and Pedreschi F. (2010)

Color of Salmon Fillets by computer vision and sensory panel. http://dx.doi.org/10.1007/s11947-008-0106-6

Food and Bioprocess Technology 3 5 637-643

Quevedo R. and Aguilera J.M. (2010)

Computer vision and stereoscopy for estimating firmness in the salmon (Salmon salar) fillets

Food and Bioprocess Technology 3 4 561-567

Ramirez C., Young A., James B. and Aguilera J.M. (2010)

Determination of a representative volume based on the variability of mechanical properties with sample size in bread. http://dx.doi.org/10.1111/j.1750-3841.2010.01805.x

Journal of Food Science 75 8 E516-E521

Mendoza F., Dejmek P. and Aguilera J.M. (2010)

Gloss measurements of raw agricultural products using image analysis. http://dx.doi.org/10.1016/j.foodres.2009.08.003

Food Research International 43 1 18-25

Zúñiga R.N., Tolkach A., Kulozik U. and Aguilera J.M. (2010)

Kinetics of formation and Physicochemical characterization of thermally-induced beta-lactoglobulin aggregates. http://dx.doi.org/10.1111/j.1750-3841.2010.01617.x

Journal of Food Science 75 5 E261-E268

Mery D. , Chanona-Pérez J.J., Soto A., Aguilera J.M., Cipriano A., Veléz-Rivera N., Arzate-Vázquez I. and Gutiérrez-López G.F. (2010)

Quality classification of corn tortillas using computer vision

Journal of Food Engineering 101 357-364

Medina W., Skurtys O. and Aguilera J.M. (2010)

Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance. http://dx.doi.org/10.1016/j.lwt.2009.07.010

LWT-Food Science and Technology 43 2 238-246

Medina W.T., Laurent S., Brandan E. and Aguilera J.M. (2010)

Uptake of tritiated liquids by individual breakfast cereal flakes

Journal of Food Science 75 3 E194-E200.

Zoffoli J.P., Latorre B.A., Rodriguez J. and Aguilera J.M. (2009)

Biological indicators to estimate the prevalence of gray mold and hairline cracks on table grapes cv. Thompson Seedless after cold storage. http://dx.doi.org/10.1016/j.postharvbio.2008.11.010

Postharvest Biology and Technology 52 1 126-133

Quevedo R., Díaz O., Ronceros B., Pedreschi F. and Aguilera J.M. (2009)

Description of the kinetic enzymatic browning in banana (musa cavendish) slices using non-uniform color information from digital images. http://dx.doi.org/10.1016/j.foodres.2009.04.004

Food Research International 42 9 1309–1314

Skurtys O. and Aguilera JM. (2009)

Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch. http://dx.doi.org/10.1016/j.foodhyd.2009.01.014

Food Hydrocolloids 23 7 1810-1817

Petzold G. and Aguilera J.M. (2009)

Ice morphology: Fundamentals and technological applications in foods. http://dx.doi.org/10.1007/s11483-009-9136-5

Food Biophysics 4 4 378-396

Ramirez C., Germain J.C. and Aguilera JM (2009)

Image analysis of representative food structures: Application of the bootstrap nethod. http://dx.doi.org/10.1111/j.1750-3841.2009.01220.x

Journal of Food Science 74 6 R65-R72

Parada J. and Aguilera J.M. (2009)

In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization. http://dx.doi.org/doi: 10.1111/j.1750-3841.2008.01016.x

Journal of Food Science 74 1 E34-E38

Quevedo R., Jaramillo M., Díaz O., Pedreschi P. and Aguilera J.M. (2009)

Quantification of enzymatic browning in apple slices applying the fractal texture fourier image. http://dx.doi.org/10.1016/j.jfoodeng.2009.05.007

Journal of Food Engineering 95 285-290

Quevedo R., Díaz O., Caqueo A., Ronceros B. and Aguilera J.M. (2009)

Quantification of enzymatic browning kinetics in pear slices using non-homogeneous L*color information from digital images. http://dx.doi.org/10.1016/j.lwt.2009.03.011

LWT-Food Science and Technology 42 8 1367-1373

Zúñiga R.N. and Aguilera J.M. (2009)

Structure-fracture relationships in gas-filled gelatin gels. http://dx.doi.org/10.1016/j.foodhyd.2008.11.012

Food Hydrocolloids 23 5 1351-1357

Zúñiga R.N. and Aguilera J.M. (2008)

Aerated food gels: fabrication and potential applications. http://dx.doi.org/10.1016/j.tifs.2007.11.012

Trends in Food Science & Technology 19 4 176-187

Skurtys O. and Aguilera J.M. (2008)

Applications of microfluidic devices in food engineering. http://dx.doi.org/10.1007/s11483-007-9043-6

Food Biophysics 3 1 1-15

Quevedo R., Mendoza F., Aguilera J.M., Chanona J. and Gutiérrez-López G. (2008)

Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image. http://dx.doi.org/10.1016/j.jfoodeng.2007.06.013

Journal of Food Engineering 84 4 509-515

Skurtys O., Bouchon P. and Aguilera J.M. (2008)

Formation of bubbles and foams in gelatine solutions within a vertical glass tube. http://dx.doi.org/10.1016/j.foodhyd.2007.02.003

Food Hydrocolloids 22 4 706-714

Acevedo N.C., Briones V., Buera P. and Aguilera J.M. (2008)

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037

Journal of Food Engineering 85 2 222-231

Varela P., Aguilera J.M. and Fiszman S. (2008)

Quantification of fracture properties and microstructural features of rasted Marcona almonds by image analysis. http://dx.doi.org/10.1016/j.lwt.2007.02.013

LWT-Food Science and Technology 41 1 10-17

Skurtys O. and Aguilera J.M. (2008)

Structuring bubbles and foams in gelatine solutions within a circular microchannel device. http://dx.doi.org/10.1016/j.jcis.2007.09.018

Journal of Colloid and Interface Science 318 2 380-388

Saragoni P., Aguilera J.M. and Bouchon P. (2007)

Changes in particles of coffee powder and extensions to caking. http://dx.doi.org/10.1016/j.foodchem.2006.11.029

Food Chemistry 104 1 122-126

Mendoza F., Dejmek P. and Aguilera J.M. (2007)

Colour and image texture analysis in classification of commercial potato chips. http://dx.doi.org/10.1016/j.foodres.2007.06.014

Food Research International 40 9 1146-1154

Parada J. and Aguilera J.M. (2007)

Food microstructure affects the bioavailability of several nutrients. http://dx.doi.org/10.1111/j.1750-3841.2007.00274.x

Journal of Food Science 72 2 R21-R32

Castro L. and Aguilera J.M. (2007)

Fracture properties and microstructure of low-moisture starch probes. http://dx.doi.org/10.1080/07373930601160981

Drying Technology 25 1-3 147-152

Pastor C., Santamaría J., Chiralt A. and Aguilera J.M. (2007)

Gloss and colour of dark chocolate during storage. http://dx.doi.org/10.1177/1082013207075664

Food Science and Technology International 13 1 27-34

Mendoza F., Dejmek P., Aguilera J.M. (2006)

Calibrated color measurement of agricultural foods using image anlysis

Postharvest Biology and Technology 41 3 285-295

Briones V., Aguilera J.M., Brown C. (2006)

Effect of surface topography on color and gloss of chocolate samples

Journal of Food Engineering 77 4 776-783

Aguilera J.M. (2006)

Food product engineering: building the right structures

Journal of the Science of Food and Agriculture 86 1147-1155

Briones V., Brown C.A., Aguilera J.M. (2006)

Scale-sensitive fractal analysis of the surface roughness of bloomed chocolate

Journal of the American Oil Chemists Society 83 3 193-199

Miranda M.L., Aguilera J.M. (2006)

Structure and texture properties of fried potato products

Food Reviews International 22 173-201

Fernández L., Castillero C., Aguilera J.M. (2005)

An application of image analysis to dehydration of apple discs

Journal of Food Engineering 67 185-193

Aguilera J.M., Briones V. (2005)

Computer vision and food quality

Food Australia 57 3 79-87

Briones V., Aguilera J.M. (2005)

Image analysis of changes in surface color of chocolate

Food Research International 38 87-94

Miranda M.L., Aguilera J.M., Beriestain C.I. (2005)

Limpness of fried potato slabs during post-frying period

Journal of Food Process Engineering 28 3 265-281

Quevedo R., Brown C., Bouchon P., Aguilera J.M. (2005)

Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms

Journal of the American Oil Chemists Society 82 6 457-462

Aguilera J.M. (2005)

Why food microstructure?

Journal of Food Engineering 67 3-11

Quezada N., Asencio M., del Valle J.M., Aguilera J. M., Gómez B., (2004)

Antioxidant activity of crude extract, alkaloid fraction, and flavonoid fraction fron boldo (Peumus boldus Molina) leaves

Journal of Food Science 69 5 C371-C376

Mendoza F., Aguilera J.M. (2004)

Application of image analysis for classification of ripening bananas

Journal of Food Science 69 9 E471-E477

Quevedo R., Aguilera J.M. (2004)

Characterization of food surface roughness using the glistening points method

Journal of Food Engineering 65 1-7

Pedreschi F., Mery D., Mendoza F., Aguilera J.M. (2004)

Classification of potato chips using pattern recognition

Journal of Food Science 69 6 E: 264-270

Arellano M.P., Aguilera J.M., Bouchon P. (2004)

Developmente of a digital video-microscopy technique to study lactose crystallisation kinetics in situ

Carbohydrate Research 339 2721-2730

Ortiz J. Aguilera J.M. (2004)

Effect of Kappa-Carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

Food Science and Technology International 10 4 223-232

Aguilera J.M., Michel M., Mayor G. (2004)

Fat migration in chocolate: Diffusion or capillary flow in a particulate solid- A hypothesis paper

Journal of Food Science 69 7 R167-R174

Ramos I.N., Silva C.L.M., Sereno A.M., Aguilera J.M. (2004)

Quantification of microstructural changes during first stage air drying of grape tissue

Journal of Food Engineering 62 159-164

del Valle J.M., Godoy C., Asencio M., Aguilera J.M. (2004)

Recovery of antioxidants fron boldo (Peumus boldus M.) by conventional and supercritical Co2 extraction

Food Research International 37 695-702

Chanona P.J.J., Alamilla B.L., Farrera R.R.R., Quevedo R., Aguilera J.M., Gutierrez L.G.F. (2003)

Description of the convective air-drying of a food model by means of the fractal theory

Food Science and Technology International 9 3 207-213

Aguilera J.M. (2003)

Drying and dried products under the microscope

Food Science and Technology International 9 3 137-143

Aguilera J.M., Chiralt A., Fito P. (2003)

Food dehydration and product structure

Trends in Food Science & Technology 14 432-437

Mazzobre M.F., Aguilera J.M., Buera M.P. (2003)

Microscopy and calorimetry as complementary techniques to analyse sugar crystallization from amorphous systems

Carbohydrate Research 338 541-548

Bouchon P., Aguilera J.M., Pyle D.L. (2003)

Structure oil-absorption relationships during deep-fat frying

Journal of Food Science 68 9 2711-2716

Celedón A., Aguilera J.M. (2002)

Applications of a Raman Microprobe to Study Food Microstructure.

Food Science and Technology International 8 101-108

Pedreschi F., Aguilera J.M., Brown C.A. (2002)

Characterization of the surface properties of chocolate using scale-sensitive fractal analysis.

International Journal of Food Properties 5 523-535

Quevedo R., López-G. C., Aguilera J.M., Cadoche L. (2002)

Description of food surfaces and microstructural changes using Fractal Image Texture Analysis.

Journal of Food Engineering 53 361-371

Pedreschi F., Aguilera J.M. (2002)

Some changes in potato chips during frying using confocal laser scanning microscopy.

Food Science and Technology International 8 197-201

Mazzobre M.F., Soto G., Aguilera J.M., Buera M.P. (2001)

Crystallization kinetics of lactose in systems co-lyophilized with trehalose. Analysis by differential scanning calorimetry

Food Research International 34 903-911

Bouchon P., Aguilera J.M. (2001)

Microstructural analysis of frying potatoes

International Journal of Food Science and Technology 36 1-8

Aguilera J.M., Cadoche L., López C., Gutierrez G. (2001)

Microstructural changes of potato cells and starch granules heated in oil

Food Research International 34 939-947

Crossley J., Aguilera J.M. (2001)

Modeling the effect of microstructure on extraction.

Journal of Food Process Engineering 24 161-177

Pedreschi F., Aguilera J.M., Pyle L. (2001)

Textural characterization and kinetics of potato strips during frying.

Journal of Food Science 66 2 314-318

Aguilera J.M., Ortiz J. (2000)

Efecto de la historia térmica en gelificación de pasta fresca de Jurel (T. murphyi) tipo Surimi.

Food Science and Technology International 6 4 323-329

Aguilera J.M. (2000)

Microstructure and food product engineering

Food Technology 54 11 56-65

Aguilera J.M., Stanley D.W., Baker K. (2000)

New Dimensions in Microstructure of Food Products.

Trends in Food Science & Technology 11 3-9

Aguilera J.M., Gloria- Hernández H. (2000)

Oil absorpion during frying of frozen parfried potatoes.

Journal of Food Science 65 3 476-479

Pedreschi F., Aguilera J.M., Brown C. (2000)

Quantitative Characterization of Food Surface Using Surfax.

Journal of Food Process Engineering 23 127-143

Welti J., Guerrero J., Barcenas M., Aguilera J.M., Vergara F., Barbosa-Cánovas G. (1999)

Glass transition temperatura (Tg) and Water Activity (aw) of Dehydrated Apple Products.

Journal of Food Process Engineering 22 91-101

Del Valle J.M., Aguilera J.M. (1999)

High pressure CO2 extraction. Fundamentals and applications in the food industry.

Food Science and Technology International 5 1-24

Aguilera J.M., Nakousi C. (1999)

Mechanical strenght of the interbrillar matrix in horse mackered (Trachurus murphyi) tissue

Food Science and Technology International 5 1 56-60

Gloria H., Aguilera J.M. (1998)

Assesment of the Quality of Heated Oils by Differential Scanning Calorimetry.

Journal of Agricultural and Food Chemistry 46 1363-1368

Aguilera J.M., Cuadros R.M., del Valle J.M. (1998)

Differential scanning calorimetry of low-moisture apple products.

Carbohydrate Polymers 37 79-86

Del Valle J. M., Cuadros R M., Aguilera J.M. (1998)

Glass transitions and shrinkage during drying and storage of osmosed apple pieces

Food Research International 31 191-204

Little C., Aguilera J.M., Morales A., Kokini J. (1997)

Changes in soy protein during heating analyzed by pressure rheometry

Food Science and Technology International 3 130-133

Aguilera J.M., Rojas G. (1997)

Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry

Food Research International 30 349-357

Aguilera J.M., Gloria H. (1997)

Determination of oil in fried potato products by differential scanning calorimetry

Journal of Agricultural and Food Chemistry 45 781-785

Schebor C., Burin L., Buera M., Aguilera J.M., Chirife J. (1997)

Glassy state and thermal inactivation of invertase and lactase in dried amorphus matrices

Biothecnology Progress 13 857-863

Pedreschi F., Aguilera J.M., Agosín E., San Martín R. (1997)

Induction of trehalose in spores of the biocontrol agent Trichoderma harzinum.

Bioprocess Engineering 17 317-322

Aguilera J.M., Karel M. (1997)

Preservation of biological materials under desiccation

Critical Reviews in Food Science and Nutrition 37 287-309

Aguilera J.M., Baffico P. (1997)

Structure-mechanical properties of heat-induced whey protein/cassava starch gels

Journal of Food Science 62 1048-1053

Pedreschi F., Aguilera J.M. (1997)

Viability of dry Trichoderma harzianum spores under storage.

Bioprocess Engineering 17 177-183

Aguilera J.M., Rojas E. (1996)

Rheological, thermal and microstructural properties of whey protein-cassava starch gels

Journal of Food Science 61 962-966

Aguilera J. M., Del Valle J.M., Karel M. (1995)

Caking phenomena in amorphous food powders

Trends in Food Science & Technology 6 149-155

Aguilera J.M. (1995)

Gelation whey proteins

Food Technology 49 10 83-89.

Aguilera J.M., Chirife J. (1994)

Combined methods for the preservation of foods in Latin America and the CYTED-D project

Journal of Food Engineering 22 1- 4

Aguilera J.M., Chirife J. (1994)

The use of combined methods for the preservation of foods within the context of the CYTED-D project

Journal of Food Engineering 22 433- 444

Palma T, Aguilera J.M, Stanley W. (1993)

A review of postharvest events in cherimoya.

Postharvest Biol. Technol 2 187- 208

Aguilera J.M, Levi G, Karel M. (1993)

Effect of water contenton the glass transition and caking of fish hydrolyzates

Biotechnology 651- 654

Aguilera J.M., Agosin E., San Martín R. (1993)

Food, agricultural and marine biotechnology in Chile

Journal of Biotechnology 31 125-131

Del Valle J.M., Aguilera J.M., Hohlberg A., Richardson J.C., Stanley D.W. (1993)

Modeling of bean hardening kinetics during storage

Journal Food Process Preserv 17 119-137

Aguilera J.M., Stanley D.W. (1993)

The microstructure of food protein assemblies.

Food Reviews International 9 527-550.

Aguilera J.M, Xiong Y.L, Kinsella J.E. (1993)

Viscoelastic properties of mixed dairy gels.

Food Research International 26 11- 17.

Aguilera J.M, Parada E. (1992)

CYTED-D AHI: An Ibero-American project on intermediate moisture foods and combined methods technology.

Food Research International 25 159- 165.

Aguilera J.M., Rivera J. (1992)

Hard- to cook defect in black beans: Hardening rates, water imbibitionand multiplemechanism hypothesis.

Food Research International 25 101- 108

Amigo L, Marzolo M.P, Aguilera J.M, Hohlberg A, Cortes M, Nervi F. (1992)

Influence of different dietary components of beans (Phaseolus vulgaris) on serum and biliary lipids in the rat.

Journal of Nutritional Biochemistry 3 486- 490

Aguilera J.M., Francke A., Figueroa G., Bornhardt C., Cifuentes A. (1992)

Preservation of minced pelagic fish by combined methods.

International Journal of Food Science and Technology 27 171- 177

Aguilera J. M., Francke A., Figueroa G. (1992)

The influence of water activity and pH on the stability of horse mackerel (Trachurus murphy) paste.

Science Aliments 12 771-777

Aguilera J.M., Kinsella J.E. (1991)

Compression strength of dairy gels and microstructural interpretation.

Journal of Food Science 56 1224-1228

Xiong Y., Aguilera J.M., Kinsella J.E. (1991)

Emulsified milkfat effects on rheology of acid-inducedmilkgels.

Journal of Food Science 56 920 - 925

Del Valle J.M., Aguilera J.M. (1991)

Physicochemical characterization of raw fish and stick water from fish meal production.

Journal of the Science of Food and Agriculture 54 429-441

Figueroa G., Galeno H., M. Troncoso M., Aguilera J.M. (1990)

Analysis of the microflora of jack mackerel (Trachurus murphi) minced products.

Science Aliments 10 923-928

Del Valle J.M., Aguilera J.M. (1990)

Recovering of liquid by-products from fish meal factories: A review.

Process Biochemistry 25 122-131

Aguilera J.M., Rivera J. (1990)

Storage and handling of black beans

Journal of Food Process 14 423-435