Esteban Echeverria‐Jaramillo

Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

F. Sarghini, P. Vitaglione, G. Mauriello, 2021, Chemical and Biological Technologies in Agriculture.

Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder

W. Shin, Esteban Echeverria-Jaramillo, Lin Xu, 2021, LWT.

Current processing methods of aquafaba

W. Shin, Esteban Echeverria‐Jaramillo, 2023, Trends in Food Science & Technology.

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

J. Kim, W. Shin, Esteban Echeverria-Jaramillo, 2021, Foods.

Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water

W. Shin, Esteban Echeverria‐Jaramillo, 2022, International Journal of Food Science & Technology.

Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

W. Shin, Sumi Jeong, Sunbin Kim, 2021, Food Science and Biotechnology.