| Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration S Benavides, R Villalobos-Carvajal, JE Reyes Journal of food engineering 110 (2), 232-239, 2012 | 586 | 2012 |
| Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure R Villalobos, J Chanona, P Hernández, G Gutiérrez, A Chiralt Food hydrocolloids 19 (1), 53-61, 2005 | 305 | 2005 |
| Effect of cross-linking using aldehydes on properties of glutenin-rich films P Hernández-Muñoz, R Villalobos, A Chiralt Food Hydrocolloids 18 (3), 403-411, 2004 | 232 | 2004 |
| Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films R Villalobos, P Hernández-Muñoz, A Chiralt Food Hydrocolloids 20 (4), 502-509, 2006 | 185 | 2006 |
| Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions P Hernández-Muñoz, R Villalobos, A Chiralt Food Hydrocolloids 18 (4), 647-654, 2004 | 115 | 2004 |
| Barrier and optical properties of edible hydroxypropyl methylcellulose coatings containing surfactants applied to fresh cut carrot slices R Villalobos-Carvajal, P Hernández-Muñoz, A Albors, A Chiralt Food hydrocolloids 23 (2), 526-535, 2009 | 89 | 2009 |
| Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine G Tabilo-Munizaga, TA Gordon, R Villalobos-Carvajal, L Moreno-Osorio, ... Food chemistry 155, 214-220, 2014 | 74 | 2014 |
| Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens) R Lemus-Mondaca, M Miranda, AA Grau, V Briones, R Villalobos, ... Drying Technology 27 (10), 1105-1115, 2009 | 72 | 2009 |
| Fresh mushroom preservation techniques K Castellanos-Reyes, R Villalobos-Carvajal, T Beldarrain-Iznaga Foods 10 (9), 2126, 2021 | 70 | 2021 |
| Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion E Louis, R Villalobos-Carvajal, J Reyes-Parra, E Jara-Quijada, C Ruiz, ... Food Packaging and Shelf Life 28, 100662, 2021 | 69 | 2021 |
| Characterization of biodegradable films obtained from cysteine-mediated polymerized gliadins P Hernandez-Munoz, A Kanavouras, R Villalobos, A Chiralt Journal of agricultural and food chemistry 52 (26), 7897-7904, 2004 | 64 | 2004 |
| Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions G Tabilo-Munizaga, R Villalobos-Carvajal, C Herrera-Lavados, ... Lwt 101, 590-598, 2019 | 49 | 2019 |
| Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content Z Flores, D San Martín, R Villalobos-Carvajal, G Tabilo-Munizaga, ... Food Hydrocolloids 61, 851-857, 2016 | 48 | 2016 |
| Protein changes caused by high hydrostatic pressure (HHP): a study using differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy D Larrea-Wachtendorff, G Tabilo-Munizaga, L Moreno-Osorio, ... Food engineering reviews 7, 222-230, 2015 | 48 | 2015 |
| Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.) W Silva-Vera, M Zamorano-Riquelme, C Rocco-Orellana, R Vega-Viveros, ... Food and Bioprocess Technology 11, 1575-1585, 2018 | 45 | 2018 |
| Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of … C Gutiérrez-Jara, C Bilbao-Sainz, T McHugh, B Chiou, T Williams, ... Food Hydrocolloids 109, 106133, 2020 | 35 | 2020 |
| Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach T Beldarrain-Iznaga, R Villalobos-Carvajal, J Leiva-Vega, ES Armesto Food and Bioproducts Processing 124, 57-71, 2020 | 35 | 2020 |
| Development of a novel sausage casing NZ Adzaly, A Jackson, R Villalobos-Carvajal, I Kang, E Almenar Journal of Food Engineering 152, 24-31, 2015 | 35 | 2015 |
| Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions J Leiva-Vega, R Villalobos-Carvajal, G Ferrari, F Donsì, RN Zúñiga, ... Food and Bioproducts Processing 121, 65-75, 2020 | 30 | 2020 |
| Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries C Gutiérrez-Jara, C Bilbao-Sainz, T McHugh, BS Chiou, T Williams, ... Foods 10 (2), 449, 2021 | 28 | 2021 |
