Department of Chemical and Bioprocess Engineering,
Pontificia Universidad Católica de Chile, Santiago, Chile
Research of interest
Food Science, Chemical Engineering
Selected Publication List
•Molina, T., Leiva, A., Bouchon. (2016). Examining the effect of freezing on starch
gelatinization during heating at high rates using online in situ hot-stage videomicroscopy and differential scanning calorimetry. Food and Bioproducts Processing. Accepted.
• Dueik, V., Bouchon, P. (2016). Development of polyphenol-enriched vacuum and
atmospheric fried matrices: Evaluation of quality parameters and in vitro
bioavailability of polyphenols. Food Research International. Accepted.
• Cortés, I., Badillo, G., Segura, L., Bouchon, P. (2016). The effect of different
porous media on moisture loss and oil absorption profiles during frying using glass
micromodels. AIChE Journal. Accepted. Volume: 62, 629-638.
• Contardo, I., Parada, J., Leiva, A., Bouchon, P. (2016). The effect of vacuum frying
on starch gelatinization and its in vitro digestibility in starch-gluten matrices. Food
Chemistry, 197, 353-358.
• Farfán, M.; Alvarez, A.; Gárate, A.; Bouchon, P. (2015). Comparison of chemical
and enzymatic interesterification of fully hydrogenated soybean oil and walnut oil
to produce a fat base with adequate nutritional and physical characteristics. Food
Technology and Biotechnology. 53, 361–366.
•Cortés, P.; Segura, L.; Kawaji, M.; Bouchon, P. (2015). The effect of gravity on
moisture loss and oil absorption profiles during a simulated frying process using
glass micromodels. Food and Bioproducts Processing, 95, 133-145.
• Farfán, M., Villalón, M.J., Ortíz, M.E., Nieto, S. and Bouchon, P. (2015). In vivo
postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan
based O/W emulsions. Food Chemistry. 171, 266-271.
• Dueik, V., Sobukola, O. and Bouchon, P. (2014). Development of low-fat gluten
and starch fried matrices with high fiber content. LWT -Food Science and
Technology. 59, 6-11
•Cortés, P., Badillo, G., Segura, L. and Bouchon, P. (2014). Experimental evidence
of water loss and oil uptake during simulated deep-fat frying using glass
micromodels. Journal of Food Engineering. 140, 19-27
• Sobukola, O.P. and Bouchon, P. (2014). Mass transfer kinetics during deep fat
frying of wheat starch and gluten based snacks. Heat and mass transfer. 50, 795-
801.
• Moreno, M.C. and Bouchon, P. (2013). Microstructural characterization of deepfat fried formulated products using confocal scanning laser microscopy and a noninvasive double staining procedure. Journal of Food Engineering. 118, 238-246.
• Sobukola, O.P., Dueik, V. and Bouchon P. (2013). Understanding the effect of
vacuum level in structure development and oil absorption in vacuum-fried wheat
starch and gluten-based snacks. Food and Bioprocess Technology. 6, 2010-2017.
•Sobukola, O.P., Dueik, V., Muñoz, L and Bouchon P. (2013). Comparison of
vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks.
Food Science and Biotechnology. 22, 177-182
• Farfán, M., Villalón, M.J., Ortíz, M.E., Nieto, S. and Bouchon, P. (2013). The effect of interesterification on the bioavailability of fatty acids in structured lipids. Food Chemistry. 139, 571-577.
• Ovalle, N, Cortés, P and Bouchon, P. (2013). Understanding microstructural
changes of starch during atmospheric and vacuum heating in water and oil through
online in situ vacuum hot-stage microscopy. Innovative Food Science & Emerging
Technologies. 17, 135–143.
•Dueik, V., Marzullo, F. and Bouchon, P. (2013). Effect of vacuum inclusion on the
quality and the sensory attributes of carrot snacks. LWT -Food Science and
Technology. 50, 361-365.
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