| Revalorization of the cooking water (Aquafaba) from soybean varieties generated as a by-product of food manufacturing in Korea E Echeverria-Jaramillo, Y Kim, Y Nam, Y Zheng, JY Cho, WS Hong, ... Foods 10 (10), 2287, 2021 | 33 | 2021 |
| Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides F Sarghini, F Marra, A De Vivo, P Vitaglione, G Mauriello, D Maresca, ... Chemical and Biological Technologies in Agriculture 8, 1-12, 2021 | 15 | 2021 |
| Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder L Xu, E Echeverria-Jaramillo, WS Shin LWT 156, 113017, 2022 | 14 | 2022 |
| Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion SJ Jeong, S Kim, E Echeverria-Jaramillo, WS Shin Food Science and Biotechnology 30 (12), 1509-1518, 2021 | 14 | 2021 |
| Effects of concentration methods on the characteristics of spray-dried black soybean cooking water E Echeverria-Jaramillo, WS Shin International Journal of Food Science and Technology 57 (11), 7330-7339, 2022 | 8 | 2022 |
| Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties E Echeverria-Jaramillo, WS Shin International Journal of Food Science and Technology 58 (10), 5121-5133, 2023 | 4 | 2023 |
| Current processing methods of aquafaba E Echeverria-Jaramillo, WS Shin Trends in Food Science & Technology, 2023 | 4 | 2023 |
| Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant-based yoghurt alternatives HJ Jeon, WS Shin, E Echeverria-Jaramillo International Journal of Food Science and Technology 59 (9), 6130-6149, 2024 | | 2024 |
| Vegan Sablé Biscuits Elaborated with Aquasoya-Based Butter E Echeverria-Jaramillo, YS Park, WS Shin, M Le Berre Available at SSRN 4550122, 0 | | |
