| Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices E Troncoso, F Pedreschi LWT-Food Science and Technology 42 (6), 1164-1173, 2009 | 205 | 2009 |
| Acrylamide reduction under different pre-treatments in French fries F Pedreschi, K Kaack, K Granby, E Troncoso Journal of food engineering 79 (4), 1287-1294, 2007 | 197 | 2007 |
| Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying E Troncoso, F Pedreschi, RN Zuniga LWT-Food Science and Technology 42 (1), 187-195, 2009 | 183 | 2009 |
| Oil distribution in potato slices during frying F Pedreschi, C Cocio, P Moyano, E Troncoso Journal of Food Engineering 87 (2), 200-212, 2008 | 173 | 2008 |
| Oil partition in pre-treated potato slices during frying and cooling M Durán, F Pedreschi, P Moyano, E Troncoso Journal of food Engineering 81 (1), 257-265, 2007 | 156 | 2007 |
| Fabrication, characterization and lipase digestibility of food-grade nanoemulsions E Troncoso, JM Aguilera, DJ McClements Food Hydrocolloids 27 (2), 355-363, 2012 | 141 | 2012 |
| Microstructure analysis on pre-treated apple slices and its effect on water release during air drying C Ramírez, E Troncoso, J Muñoz, JM Aguilera Journal of Food Engineering 106 (3), 253-261, 2011 | 95 | 2011 |
| Modeling texture kinetics during thermal processing of potato products PC Moyano, E Troncoso, F Pedreschi Journal of Food science 72 (2), E102-E107, 2007 | 95 | 2007 |
| Modeling of textural changes during drying of potato slices E Troncoso, F Pedreschi Journal of Food Engineering 82 (4), 577-584, 2007 | 82 | 2007 |
| Kinetics of extraction of reducing sugar during blanching of potato slices F Pedreschi, X Travisany, C Reyes, E Troncoso, R Pedreschi Journal of Food Engineering 91 (3), 443-447, 2009 | 71 | 2009 |
| Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles E Troncoso, JM Aguilera, DJ McClements Journal of colloid and interface science 382 (1), 110-116, 2012 | 66 | 2012 |
| Development of an in vitro mechanical gastric system (IMGS) with realistic peristalsis to assess lipid digestibility L Barros, C Retamal, H Torres, RN Zúñiga, E Troncoso Food Research International 90, 216-225, 2016 | 53 | 2016 |
| Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior P Bellalta, E Troncoso, RN Zúñiga, JM Aguilera LWT-Food science and Technology 46 (2), 375-381, 2012 | 51 | 2012 |
| Metal sulfide precipitation: Recent breakthroughs and future outlooks H Estay, L Barros, E Troncoso Minerals 11 (12), 1385, 2021 | 40 | 2021 |
| The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate N Dapueto, E Troncoso, C Mella, RN Zúñiga Journal of food engineering 263, 253-261, 2019 | 40 | 2019 |
| Collagen extraction from mussel byssus: a new marine collagen source with physicochemical properties of industrial interest F Rodríguez, L Morán, G González, E Troncoso, RN Zúñiga Journal of food science and technology 54, 1228-1238, 2017 | 38 | 2017 |
| Improving nutrition through the design of food matrices RN Zúñiga, E Troncoso Scientific, health and social aspects of the food industry, 264-320, 2012 | 34 | 2012 |
| Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents C Arancibia, M Miranda, S Matiacevich, E Troncoso Food Hydrocolloids 73, 243-254, 2017 | 31 | 2017 |
| Acid and Enzyme-Aided Collagen Extraction from the Byssus of Chilean Mussels (Mytilus Chilensis): Effect of Process Parameters on Extraction Performance N Vallejos, G González, E Troncoso, RN Zúñiga Food biophysics 9, 322-331, 2014 | 31 | 2014 |
| Comparative study of physicochemical properties of nanoemulsions fabricated with natural and synthetic surfactants K Fuentes, C Matamala, N Martínez, RN Zúñiga, E Troncoso Processes 9 (11), 2002, 2021 | 30 | 2021 |
