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Mario Osvaldo Perez Won

Profesor Titular

Universidad del Bío-Bío

Chillan, Chile

Physical Properties of Food; High pressure processing; Food rheology; Process Engineering in Seafood products; Development of Food Process Engineering; Biotechnology and Functional Properties of Proteins

Ph.D. in Agriculture, KYUSHU UNIVERSITY. Japón, 1984
MSc. in Fisherie Sciences, UNIVERSITY OF KAGOSHIMA. Japón, 1981
Ingeniero en Alimentos, UNIVERSIDAD DE ANTOFAGASTA. Chile, 1986
Tecnologo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1971

Profesor Titular Full Time

UNIVERSIDAD DE LA SERENA

Facutad de Ingeniería

La Serena, Chile

1984 - A la fecha
Profesor Full Time

UNIVERSIDAD DE SANTIAGO DE CHILE

Facutad de Ingeniería

Santiago, Chile

1974 - 1978
Profesor Titular Full Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y Alimentos

Chillan, Chile

2018 - A la fecha


Improving the Composition and Bioactivity of Cocoa (Theobroma cacao L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pre-Treatment Nelson, Sergio Acuna; Iznaga, Tatiana Beldarrain; Wong, Mario Perez Article ISI SCOPUS Plant Foods for Human Nutrition (2024)
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins Article ISI SCOPUS Food Research International (2024)
Liposomes Loaded with Green Tea Polyphenols-Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields Article ISI SCOPUS Food and Bioprocess Technology (2024)
Polyphenol Extraction of Green Tea Through Pulsed Electric Field: Yield Improvement and Environmental Assessment Jara-Quijada; E.; PÃ©rez-Won; M.; Tabilo-Munizaga; G.; Gonzalez-Cavieres; L.; Palma-Acevedo; A.; Herrera-Lavados; C.; Lemus-Mondaca; R. Article ISI SCOPUS Food and Bioprocess Technology (2024)
Vacuum microwave drying of PEF-pretreated Chilean abalone (Concholepas Concholepas) slices: drying features, sustainability parameters, and protein quality properties Mario Perez Won; Anais Palma-Acevedo; Roberto Lemus-Mondaca Article Food Production, Processing and Nutrition (2024)
Development of bean-based emulgels for 3D printing applications: Feasibility for dysphagia diets Rivera-Tobar, Daniela Article ISI SCOPUS Journal of Food Engineering (2023)
Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice Malga, Jose M.; Silva, Alfonso Article ISI SCOPUS Foods (2023)
Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing Article ISI SCOPUS LWT (2023)
Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability Article ISI SCOPUS Food and Bioprocess Technology (2023)
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties Saldana, Marleny D. A. Article ISI SCOPUS Gels (2023)
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields Article ISI SCOPUS Food Engineering Reviews (2022)
Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk Article ISI SCOPUS Frontiers in Nutrition (2022)
High pressure impregnation-assisted drying of abalone (Haliotis rufescens) slices: Changes in protein conformation, thermal properties, and microstructure Article ISI SCOPUS Journal of Food Processing and Preservation (2022)
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry Gallon Bedoya, Manuela; Restrepo Montoya, Daniel Article ISI SCOPUS Trends in Food Science and Technology (2022)
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing Carvajal-Mena, Nailin; Lemus-Mondaca, Robert Article ISI SCOPUS LWT (2022)
Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high-pressure processing Article ISI SCOPUS International Journal of Food Science and Technology (2021)
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life Palma-Acevedo A. Article ISI SCOPUS Foods (2020)
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. Cepero-Betancourt Y.Opazo-Navarrete, M., Janssen, A. E.M., Tabilo-Munizaga, G., Pérez-Won, M Article WOS-ISI INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)   Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, ... Gipsy Tabilo-Munizaga Article WOS-ISI INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (2020)
Quality properties and mathematical modeling of vinasse films obtained under different conditions Lionel Cortes, Mario Pérez-Won, Roberto Lemus-Mondaca, Claudia Giovagnoli-Vicuna, Elsa Uribe Article WOS-ISI JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Briones-Labarca,Vilbett; Perez-Won, Mario; Habib, George; Giovagnoli-Vicuna, Claudia; Cañas-Sarazua, Raúl; Tabilo-Munizaga, Gipsy; N. Salazar, Fernando Article ISI SCOPUS JOURNAL OF FOOD QUALITY (2017)


Pressure Effects on Sea Foods Gipsy Tabilo-Munizaga, Santiago Aubourg, Mario Pérez-Won BookSection (2016)


Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment Reyes, J. E; Titchener-Hooker, N; Wilson, D. I JournalWhole Food and Bioproducts Processing (2016)
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment JournalWhole (2016)
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) Reyes, J. E JournalWhole (2015)
Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.) Torres-Ossandón, M. J; Galotto, M. J; Tiwari, B. K JournalWhole Journal of Food Processing and Preservation (2015)
Kinetic modeling and mass diffusivities during osmotic treatment of red abalone (Haliotis rufescens) slices Brennan, CH; Tiwari, B.K JournalWhole (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy Barbosa-Cánovas, G. V JournalWhole (2015)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Gordon, T; Finglas, P JournalWhole (2014)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller) Pérez- Won, M JournalWhole (2014)
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) Maluenda, D., Roco, T; García- Martos, J. M JournalWhole (2013)
Effect of osmotic dehydration under high hydrostatic pressure on microstructure, functional properties, and bioactive compounds of strawberry (Fragaria vesca) Singh, R. K JournalWhole (2013)
Extraction of β-carotene, vitamin c and antioxidant compounds from physalis peruviana (Cape gooseberry) assisted by high hydrostatic pressure Figueroa-Alvarez, P; Mucignat C.; Amaral, J; Jadhav, D; Pal, GK; Toda, K; Arulselvan, P; Adiguzel, G; Esteve, J. M JournalWhole (2013)
Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimizad hydrostatic highpressure conditions Da-Wen Sun JournalWhole (2013)
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Reference JournalWhole (2012)
Effect of high hydrostatic pressure on microstructure, texture colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Zamarra, M JournalWhole (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils JournalWhole (2012)
Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives Singh, R. K JournalWhole (2012)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe Barbadensis Miller) gel. JournalWhole (2011)
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure condition Nuñez-Mansilla, Y; Lemus Mondaca R. JournalWhole (2011)
Structural and physical modifications of Corn biscuits during baking process Singh, R. K JournalWhole (2011)
Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch) Kalvodova, L JournalWhole (2010)
Effect of hydrostatic highpressure treatment on proteins lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle Henle, T JournalWhole (2010)
Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and Abalone (Haliotis rufescens) by high hydrostatic pressure treatment Campbell-Platt, G. JournalWhole (2010)
Chemical changes in chilled farmed salmon (Oncorhynchus kisutch): Effect of previous high pressure treatment. Gallardo, J. M; Filip, V JournalWhole year (2009)
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) Finglas, P; Aluko, R.; Amarowicz R.; Anema, S.G.; Banoub, J.H.; Barreira, J.C.M.; Battino M.; Berger, R.G.; Beta, T. JournalWhole (2009)
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Finglas, P; Aluko, R.; Amarowicz R.; Anema, S.G.; Banoub, J.H.; Barreira, J.C.M.; Battino M.; Berger, R.G.; Beta, T. JournalWhole (2009)
Kinetics study of dehydration and desorption isotherms of red alga gracilaria Singh, R. K JournalWhole (2008)
Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by-products. JournalWhole (2007)
Textural characteristics of frozen blue squat lobster (cervimunida johni) tails as measured by instrumental and sensory methods JournalWhole Add volume (2006)
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles Martínez López, A JournalWhole (2005)
Recovery of fish protein from jack mackerel (Trachurus murphyi) through spinning process. Bandoni, J.A; Figueroa, J.L; Hoch, P JournalWhole (1997)
A circular dichroism study of the effect of some solvents on the actomyosin of sardine (Srdinops melanosticta) Iyama, S; Narpinder Singh JournalWhole (1988)
Spinning of sardine meat protein. Shinihara, K.; Sekimoto, K.; Nonaka, M.; Hayakawa, I.; Omura, H.; Matsui T. JournalWhole (1988)
Emulsifying processing of sardine with chicken-egg Omura, H.; Shinohara, K.; Ohata, K.I.; Nonaka, M.; Ishimatsu, S.; Matsui T. JournalWhole (1987)


Método de procesamiento para elaborar productos cárnicos marinados reducidos en sodio “listos para consumir” Reyes, JE., Tabilo-Munizaga, G., Pérez-Won, M. Patent (2019)
Proceso para el ablandamiento de moluscos a través de enzimas proteolíticas impregnadas. homogéneamente por altas presiones hidrostáticas Patent (2015)
Un proceso de vinificación que utiliza homogenización por alta presión que reduce y/o elimina el uso de SO2 y bentonita en vinos. Sauvignon blanc Tabilo-Munizaga, G., Reyes, JE, Perez-Won, M, Salazar, F. Patent (2014)
. Procedimiento para la elaboración de snack natural deshidratado crocante a partir de frutas y vegetales que comprende una etapa de secado, con las siguientes condiciones: Velocidad de Aire contante, temperaturas de secado de 80-90 grados Celsius por 4-5 horas Marcelo Chacana O., Mario Pérez Won, Marcial Robledano P Patent (2009)


Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas. Mario Perez-Won; Vilvett Briones-Labarca; Gipsy Tabilo Munizaga Proyecto (2020)
Optimization of physical properties of fish by-products as a food matrix for 3D printing. Gipsy Tabilo-Munizaga,; Mario Perez Won Proyecto (2020)
Pulsed electric fields previous for freeze-drying and boilied-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular Mod. Mario Perez-Won Proyecto (2020)
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas Juan Esteban Reyes-Parra, Mario Perez-Won Proyecto (2016)
Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions Mario Perez-Won; Gipsy Tabilo-Munizaga, Proyecto (2016)
FIA: PYT-2015-0218 Ricardo Villalobos-Carvajal; Gipsy Tabilo-Munizaga, Mario Perez-Won Proyecto (2015)
Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility Gipsy Tabilo-Munizaga,; Mario Perez-Won Proyecto (2015)
On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics Gipsy Tabilo -Munizaga Proyecto (2013)
Aplicación de altas presiones hidrostáticas para la estabilización microbiológica y proteica en vinos blancos como alternativa para reducir el uso de sulfuroso y bentonita en la industria del vino Mario Perez Won Proyecto (2012)
Application of high hydrostatic pressure as extraction technology to recovery secondary metabolites from food by-products: effects on extraction yields, functional properties and bioaccessibility Mario Perez Won Proyecto (2012)
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile Mario Perez-Won; Gipsy Tabilo-Munizaga, Proyecto (2012)
The effects of high pressure treatment on biochemical and physicochemical properties of pre and post rigor fatty fish muscle Gipsy Tabilo -Munizaga Proyecto (2010)