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Nailin Carvajal Mena

Doctorado en Ingeniería en Alimentos , UNIVERSIDAD DEL BIO-BIO. Chile, 2023
Ingeniería Química, Universidad de Las Villas. Cuba, 2014

Profesor Instructor Full Time

Universidad Central de Las Villas

Ingeniería Química

Santa Clara , Cuba

2014 - 2017
profesora Full Time

Instituto Tecnológico de Superación Integral (ITSI)

Celaya , México

2017 - 2018
Asistente de investigacion Part Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y los Alimentos

Chillan , Chile

2022 - 2024
Investigador joven Full Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y los Alimentos

chillan , Chile

2026 - A la fecha

Profesor Instructor Full Time

Universidad Central de Las Villas

Santa Clara, Cuba

2014 - 2017
Asistente de Investigación/Facultad de Ingeniería en Alimentos Part Time

Universidad del Bio Bio

Chillan, Chile

2023 - 2024


Effect of Pulsed Electric Field and Ultrasound Treatments on Damaged Starch Content, Physicochemical Properties, and Digestibility of Wheat Flour Larrea-Wachtendorff, Dominique; Silva-Ferrer, Danela; Benitez-Correa, Elaine; Carvajal-Mena, Nailin; Opazo-Navarrete, Mauricio; Perez-Won, Mario; Tabilo-Munizaga, Gipsy Article ISI FOOD AND BIOPROCESS TECHNOLOGY (2026)
Obtaining bioactive peptides by enhancing enzymatic hydrolysis of salmon by-product proteins through pulsed electric fields (PEF) Herrera-Lavados, Carolina; Tabilo-Munizaga, Gipsy; Carvajal-Mena, Nailin; Jara-Quijada, Erick; Martínez-Oyanedel, José; Perez-Won, Mario Article ISI SCOPUS Food Research International (2025)
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)
Development of bean-based emulgels for 3D printing applications: Feasibility for dysphagia diets Rivera-Tobar, Daniela Article ISI SCOPUS Journal of Food Engineering (2023)
Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey Cochachin-Carrera, Belissa; Moreno-Cuevas, Jorge; Carvajal-Mena, Nailin Article ISI SCOPUS CYTA - Journal of Food (2023)
Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads Petzold, Guillermo Article ISI SCOPUS Gels (2023)
Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing Article ISI SCOPUS LWT (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)
Effect of a turmeric-based fertilizer on tomato production at green-house level. Carvajal-Mena, N., Medina-Correa, R., Quintana, R., Shene, C., & Leiva-Vega, J. Article Agro sur (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)
Obtaining beverages and other food products from two sorghum varieties. Nieblas Morfa, C., Gallardo Aguilar, I., Rodríguez Rodríguez, L., Carvajal Mena, N., González Chávez, J. F., & Pérez Pentón, M. Article Centro Azúcar (2016)


Effect of the application of emerging clean technologies on the physicochemical, techno-functional and nutritional properties of modified wheat flour Larrea-Wachtendorff, Dominique Proyecto (2023)
Program of integrated interventions in healthy eating, physical activity and community environment in the Ñuble Region Jaqueline Araneda Proyecto (2023)
Valorization of Agro-Industrial Waste from Industrial Rice Processing: A Study on the Production of Food Nanofibers Using Clean Technologies as a Strategy for the Development of a New Functional Food Additive Larrea-Wachtendorff, Dominique Proyecto (2023)
Development of an emulsified prototype for seeding water in dry land in the Ñuble Region Javier Leiva-Vega Proyecto (2020)
Optimization of physical properties of fish by-products as a food matrix for 3D printing Gipsy Tabilo -Munizaga Proyecto (2020)
Development of a curcumin-based high biological value functional beverage by cold pasteurization Javier Leiva-Vega Proyecto (2018)

Gipsy Tabilo

Dean of Department

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Mario Perez

Profesor Titular

Departamento de Ingeniería en Almentos

Universidad del Bío-Bío

Chillan, Chile

JORGE MORENO

Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

Carolina Herrera

Docente

Ciencias Básicas

Universidad del Bío-Bío

Chillán, Chile

Erick Jara

Académico

Universidad Adventista de Chile

Chillán, Chile

María Guerra

Docente investigador

Facultad de Ciencias para el Cuidado de la Salud

Universidad San Sebastián

Concepcion, Chile

Danela Silva

Investigadora

Centro de Estudios de Alimentos Procesados

Talca, Chile

Nailin Carvajal Mena

Líneas de Investigación

Educación

Doctorado en Ingeniería en Alimentos , UNIVERSIDAD DEL BIO-BIO. Chile, 2023

Ingeniería Química, Universidad de Las Villas. Cuba, 2014

Experiencia Académica

Profesor Instructor Full Time

profesora Full Time

Asistente de investigacion Part Time

Investigador joven Full Time

Experiencia Profesional

Profesor Instructor Full Time

Asistente de Investigación/Facultad de Ingeniería en Alimentos Part Time

Article (11)

Effect of Pulsed Electric Field and Ultrasound Treatments on Damaged Starch Content, Physicochemical Properties, and Digestibility of Wheat Flour

Obtaining bioactive peptides by enhancing enzymatic hydrolysis of salmon by-product proteins through pulsed electric fields (PEF)

Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins

Development of bean-based emulgels for 3D printing applications: Feasibility for dysphagia diets

Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing

Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

Effect of a turmeric-based fertilizer on tomato production at green-house level.

Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing

Obtaining beverages and other food products from two sorghum varieties.

Proyecto (6)

Effect of the application of emerging clean technologies on the physicochemical, techno-functional and nutritional properties of modified wheat flour

Program of integrated interventions in healthy eating, physical activity and community environment in the Ñuble Region

Valorization of Agro-Industrial Waste from Industrial Rice Processing: A Study on the Production of Food Nanofibers Using Clean Technologies as a Strategy for the Development of a New Functional Food Additive

Development of an emulsified prototype for seeding water in dry land in the Ñuble Region

Optimization of physical properties of fish by-products as a food matrix for 3D printing

Development of a curcumin-based high biological value functional beverage by cold pasteurization