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Mauricio Alejandro Opazo Navarrete

Investigador

Centro de Genómica Nutrición Agroacuícola (CGNA)

Temuco, Chile

Food Science; Food processing; Novel processing technologies; Plant proteins; Protein characterization; Dry fractionation; Protein digestibility; Human nutrition; Quinoa

Food Process Engineering, WAGENINGEN UNIVERSITY. Holanda, 2018
Ciencias e Ingeniería en Alimentos, UNIVERSIDAD DEL BIO-BIO. Chile, 2012
Ingeniero en Alimentos, UNIVERSIDAD DEL BIO-BIO. Chile, 2010
Licenciado en Ingeniería en Alimentos, UNIVERSIDAD DEL BIO-BIO. Chile, 2009

Asistente de Profesor Part Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y los Alimentos

Chillán, Chile

2010 - 2012

PhD Researcher Full Time

Wageningen University & Research

Wageningen, Holanda

2014 - 2018
Researcher Full Time

Wageningen University & Research

Wageningen, Holanda

2013 - 2014
Investigador Full Time

CGNA

Temuco, Chile

2018 - A la fecha
Asistente de Investigación Part Time

Universidad del Bio Bio

Chillán, Chile

2009 - 2012
Jefe de Planta de Rendering Full Time

Sopraval

La Calera, Chile

2012 - 2013
Research Assistant Full Time

WageningenUR Chile

Santiago, Chile

2013 - 2014


Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity Article ISI FOODS (2022)
Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus) Acuna-Nelson, Sergio Article ISI COLLOIDS AND INTERFACES (2022)
Food-grade bioactive ingredient obtained from the Durvillaea incurvata brown seaweed: Antibacterial activity and antioxidant activity Article ISI ALGAL RESEARCH (2022)
Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients Soto-Cerda, Braulio Article ISI PLANT FOODS FOR HUMAN NUTRITION (2021)
Synthesis of New Chitosan from an Endemic Chilean Crayfish Exoskeleton (Parastacus Pugnax): Physicochemical and Biological Properties Article ISI POLYMERS (2021)
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle Janssen, Anja E.M. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2020)
Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility Article FOOD RESEARCH INTERNATIONAL (2020)
Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion del Rio, Andrea Rivera; Cepero-Betancourt, Yamira Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus) Article ISI SCOPUS PLANT FOODS FOR HUMAN NUTRITION (2019)
The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety) Article ISI FOOD BIOPHYSICS (2019)
Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions Tagle Freire, Danny; Schutyser, Maarten A. I. Article ISI JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation Schutyser, M. A. I.; Boom, R. M.; Janssen, A. E. M. Article ISI INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2018)
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels Altenburg, Marte D.; Boom, Remko M. Article ISI FOOD BIOPHYSICS (2018)
New route for self-assembly of alpha-lactalbumin nanotubes and their use as templates to grow silver nanotubes Fu W.-C.; Opazo M.A. Article ISI SCOPUS PloS one (2017)
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH Ruiz, Geraldine Avila; Opazo-Navarrete, Mauricio; Meurs, Marlon; Minor, Marcel; Sala, Guido; van Boekel, Martinus; Stieger, Markus; Janssen, Anja E. M. Article ISI FOOD BIOPHYSICS (2016)
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller) Opazo-Navarrete M.; Tabilo-Munizaga, G; Vega-Galvez, A; Miranda M.; Pérez-Won, M. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2012)


Desarrollo de alimentos proteicos funcionales en base a extrusión para el mercado nacional y de exportación de alto valor agregado: innovación en barras y texturizados, a partir de proteína vegetal de la Araucanía. Mauricio Opazo Navarrete Proyecto (2018)
Desarrollo de alimentos y suplementos alimenticios saludables de alto valor agregado, a través de innovaciones de base tecnológica acordes a las demandas del mercado nacional y de exportación, para mejorar la matriz de productos del sector hortícola de la Araucanía Mauricio Opazo Navarrete Proyecto (2018)
APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)=> EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY FONDECYT (1090228) Proyecto 2009-2012 Tesista
PREPARATION OF BIONANOTUBES BY SELF-ASSEMBLING PEPTIDES AND PROTEINS AND FABRICATION OF METALLIC NANOTUBES BY USING BIONANOTUBES AS TEMPLATES FONDECYT (1090781) Proyecto 2009-2012 Tesista