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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » Cristina Bilbao-Sainz
Cristina Bilbao-Sainz
Healthy Processed Foods Research
Research Food Technologist

Phone: (510) 559-5830
Fax: (510) 559-5818

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)

Projects
Novel Isochoric Processing for Sustainable, Safe and High Quality Preservation of Fluid Foods
Cooperative Agreement (A)
  Accession Number: 443408
New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products
In-House Appropriated (D)
  Accession Number: 439532
Novel Isochoric Processing For Sustainable, Safe And High Quality Preservation Of Fluid Foods
Interagency Reimbursable Agreement (I)
  Accession Number: 442039

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice Reprint Icon - (Peer Reviewed Journal)
Torres-Ossandon, M., Castillo, L., Uribe, E., Bilbao-Sainz, C., Ah-Hen, K., Vega-Galvez, A. 2023. Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice. Foods. 12(18). Article 3400. https://doi.org/10.3390/foods12183400.
Temperature controlled cryoprinting of food for dysphagia patients Reprint Icon - (Peer Reviewed Journal)
Lou, L., Bilbao-Sainz, C., Wood, D.F., Rubinsky, B. 2023. Temperature controlled cryoprinting of food for dysphagia patients. Innovative Food Science and Emerging Technologies. 86. Article 103362. https://doi.org/10.1016/j.ifset.2023.103362.
Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry. ACS Food Science and Technology. 2(10):1558-1564. https://doi.org/10.1021/acsfoodscitech.2c00194.
Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., Wu, V.C., McHugh, T.H. 2022. Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biology and Technology. 194. Article 112072. https://doi.org/10.1016/j.postharvbio.2022.112072.
Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes) Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). Journal of Food Science. 87(11):4796-4807. https://doi.org/10.1111/1750-3841.16332.
Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties Reprint Icon - (Peer Reviewed Journal)
Vega-Galvez, A., Uribe, E., Pasten, A., Vega, M., Poblete, J., Bilbao-Sainz, C., Chiou, B. 2022. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. Future Foods. 5. Article 100117. https://doi.org/10.1016/j.fufo.2022.100117.
Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing Reprint Icon - (Peer Reviewed Journal)
Zhao, Y., Powell-Palm, M., Wang, J., Bilbao-Sainz, C., McHugh, T.H., Rubinsky, B. 2021. Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing. Renewable & Sustainable Energy Reviews. 151. Article 111621. https://doi.org/10.1016/j.rser.2021.111621.
Effects of isochoric freezing conditions on cut potato quality Reprint Icon - (Peer Reviewed Journal)
Zhao, Y., Bilbao-Sainz, C., Wood, D.F., Chiou, B., Powell-Palm, M., Chen, L., McHugh, T.H., Rubinsky, B. 2021. Effects of isochoric freezing conditions on cut potato quality. Foods. 10(5). Article 974. https://doi.org/10.3390/foods10050974.
Preservation of grape tomato by isochoric freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.
Preservation of grape tomato by isochoric freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.
Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries Reprint Icon - (Peer Reviewed Journal)
Gutiérrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2021. Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries. Foods. 10(2). Article 449. https://doi.org/10.3390/foods10020449.
Phase change interface stability during isochoric solidification of an aqueous solution Reprint Icon - (Peer Reviewed Journal)
Zhao, Y., Powell-Palm, M., Ukpai, G., Bilbao-Sainz, C., Liubiao, C., Wang, J., Rubinsky, B. 2020. Phase change interface stability during isochoric solidification of an aqueous solution. Applied Physics Letters. 117(13). Article 133701. https://doi.org/10.1063/5.0019878.
Effect of isochoric freezing on quality aspects of minimally processed potatoes Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Zhao, Y., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Powell-Palm, M., Wu, V.C., Rubinsky, B., McHugh, T.H. 2020. Effect of isochoric freezing on quality aspects of minimally processed potatoes. Journal of Food Science. 85(9):2656-2664. https://doi.org/10.1111/1750-3841.15377.
Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking Reprint Icon - (Peer Reviewed Journal)
Gutierrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2020. Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocolloids. 109. Article 106133. https://doi.org/10.1016/j.foodhyd.2020.106133.
Viability of listeria monocytogenes and salmonella typhimurium after isochoric freezing Reprint Icon - (Peer Reviewed Journal)
Bridges, D.F., Bilbao-Sainz, C., Powell-Palm, M.J., Williams, T.G., Wood, D.F., Sinrod, A., Ukpai, G., McHugh, T.H., Rubinsky, B., Wu, V.C.H. 2020. Viability of listeria monocytogenes and salmonella typhimurium after isochoric freezing. Journal of Food Safety. 40(5). Article e12840. https://doi.org/10.1111/jfs.12840.
Functionality of freeze-dried berry powder on frozen dairy desserts Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Thai, T.T., Sinrod, A., Chiou, B., McHugh, T.H. 2020. Functionality of freeze-dried berry powder on frozen dairy desserts. Journal of Food Processing and Preservation. 43(9):e14076. https://doi.org/10.1111/jfpp.14076.
Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Rubinsky, B., McHugh, T.H. 2020. Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing. Journal of Aquatic Food Product Technology. 29(7):629-640. https://doi.org/10.1080/10498850.2020.1785602.
Properties of gluten foams containing different additives Reprint Icon - (Peer Reviewed Journal)
Chiou, B., Cao, T.K., Bilbao-Sainz, C., Vega-Galvez, A., Glenn, G.M., Orts, W.J. 2020. Properties of gluten foams containing different additives. Industrial Crops and Products. 152. Article 112511. https://doi.org/10.1016/j.indcrop.2020.112511.
Effects of drying processes on composition, microstructure and health aspects from maqui berries Reprint Icon - (Peer Reviewed Journal)
Quispe-Fuentes, I., Vega-Galvez, A., Aranda, M., Poblete, J., Pasten, A., Bilbao-Sainz, C., Wood, D.F., McHugh, T.H., Delporte, C. 2020. Effects of drying processes on composition, microstructure and health aspects from maqui berries. Journal of Food Science and Technology. 57:2241-2250. https://doi.org/10.1007/s13197-020-04260-5.
Preservation of spinach by isochoric (constant volume) freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Bridges, D.F., Powell-Palm, M., Ukpai, G., Chiou, B., Wu, V.C., Rubinsky, B., McHugh, T.H. 2019. Preservation of spinach by isochoric (constant volume) freezing. International Journal of Food Science and Technology. 55(5):2141–2151. https://doi.org/10.1111/ijfs.14463.
Functionality of strawberry powder on frozen dairy desserts Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Chiou, B., McHugh, T.H. 2019. Functionality of strawberry powder on frozen dairy desserts. Journal of Texture Studies. 50(6):556-563. https://doi.org/10.1111/jtxs.12464.
Chemical and bioactive characterization of papaya (vasconcellea pubescens) under different drying technologies: evaluation of antioxidant andantidiabetic potential Reprint Icon - (Peer Reviewed Journal)
Vega-Galvez, A., Poblete, J., Quispe-Fuentes, I., Uribe, E., Bilbao-Sainz, C., Pasten, A. 2019. Chemical and bioactive characterization of papaya (vasconcellea pubescens) under different drying technologies: evaluation of antioxidant andantidiabetic potential. Journal of Food Measurement and Characterization. 13:1980-1990. https://doi.org/10.1007/s11694-019-00117-4.
Preservation of sweet cherry by isochoric (constant volume) freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.
Preservation of sweet cherry by isochoric (constant volume) freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons Reprint Icon - (Peer Reviewed Journal)
Poverenov, E., Arnon-Rips, H., Zaitsev, Y., Bar, V., Danay, O., Horev, B., Bilbao-Sainz, C., McHugh, T.H., Rodov, V. 2018. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons. Food Chemistry. 268:233-241. https://doi.org/10.1016/j.foodchem.2018.06.045.
Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Punotai, K.L., Olson, D.A., Williams, T.G., Wood, D.F., Rodov, V., Poverenov, E., McHugh, T.H. 2018. Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars. Journal of Food Science. 83(7):1880-1887. https://doi.org/10.1111/1750-3841.14186.
Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies Reprint Icon - (Peer Reviewed Journal)
Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010.
Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies Reprint Icon - (Peer Reviewed Journal)
Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010.
Torrefaction kinetics of almond and walnut shells Reprint Icon - (Peer Reviewed Journal)
Chiou, B., Cao, T.K., Valenzuela-Medina, D., Bilbao-Sainz, C., Avena Bustillos, R.D., Milczarek, R.R., Du, W.N., Glenn, G.M., Orts, W.J. 2017. Torrefaction kinetics of almond and walnut shells. Journal of Thermal Analysis and Calorimetry. volume 9, Article 643306. https://doi.org/10.1007/s10973-017-6721-6.
Influence of vacuum drying temperature on: physico-chemical composition and antioxidant properties of murta berries Reprint Icon - (Peer Reviewed Journal)
Lopez, J., Vega-Galvez, A., Bilbao-Sainz, C., Chiou, B., Uribe, E., Quispe-Fuentes, I. 2017. Influence of vacuum drying temperature on: physico-chemical composition and antioxidant properties of murta berries. Journal of Food Process Engineering. 40(6):e12569. https://doi.org/10.1111/jfpe.12569.
Solution blow spinning of food-grade gelatin nanofibers - (Peer Reviewed Journal)
Liu, F., Avena-Bustillos, R.D., Bilbao-Sainz, C., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2017. Solution blow spinning of food-grade gelatin nanofibers. Journal of Food Science. 82(6):1402-1411. doi: 10.1111/1750-3841.13710.
3D food printing: a new dimension in food production processes - (Review Article)
McHugh, T.H., Bilbao-Sainz, C. 2017. 3D food printing: a new dimension in food production processes. Food Technology. 71(4):123-125.
Vitamin D-fortified chitosan films from mushroom waste - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Williams, T.G., Wood, D.F., Du, W., Sedej, I., Ban, Z., Rodov, V., Poverenov, E., Vinokur, Y., McHugh, T.H. 2017. Vitamin D-fortified chitosan films from mushroom waste. Carbohydrate Polymers. 167(2017):97-104. doi: 10.1016/j.carbpol.2017.03.010.
Preparation of zein fibers using solution blow spinning method - (Peer Reviewed Journal)
Liu, F., Avena-Bustillos, R.D., Woods, R., Chiou, B., Williams, T.G., Wood, D.F., Bilbao-Sainz, C., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2016. Preparation of zein fibers using solution blow spinning method. Journal of Food Science. 81(12):N3015-N3025. doi: 10.1111/1750-3841.13537.
Biopolymer films to control fusarium dry rot and their application to preserve potato tubers Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Valenzuela-Medina, D., Imam, S.H., Orts, W.J., Vega-Galvez, A. 2016. Biopolymer films to control fusarium dry rot and their application to preserve potato tubers. Journal of Applied Polymer Science. 133:44017. https://doi.org/10.1002/app.44017.
Biopolymer films to control fusarium dry rot and their application to preserve potato tubers - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Valenzuela-Medina, D., Imam, S.H., Vega-Galvez, A., Orts, W.J. 2016. Biopolymer films to control fusarium dry rot and their application to preserve potato tubers. Journal of Applied Polymer Science. doi:10.1002/app.44017.
Torrefaction of almond shells: effects of torrefaction conditions on properties of solid and condensate products - (Peer Reviewed Journal)
Chiou, B., Valenzuela-Medina, D., Bilbao-Sainz, C., Klamczynski, A., Avena-Bustillos, R.D., Milczarek, R.R., Du, W., Glenn, G.M., Orts, W.J. 2016. Torrefaction of almond shells: effects of torrefaction conditions on properties of solid and condensate products. Industrial Crops and Products. 86:40-48.
Torrefaction of almond shells: effects of torrefaction conditions on properties of solid and condensate products - (Peer Reviewed Journal)
Chiou, B., Valenzuela-Medina, D., Bilbao-Sainz, C., Klamczynski, A., Avena-Bustillos, R.D., Milczarek, R.R., Du, W., Glenn, G.M., Orts, W.J. 2016. Torrefaction of almond shells: Effects of torrefaction conditions on properties of solid and condensate products. Industrial Crops and Products. 86:40-48.
Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions - (Peer Reviewed Journal)
Otoni, C.G., Avena Bustillos, R.D., Olsen, C.W., Bilbao-Sainz, C., McHugh, T.H. 2016. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocolloids Journal. 57:72-79.
Torrefaction of pomaces and nut shells - (Peer Reviewed Journal)
Chiou, B., Valenzuela-Medina, D., Bilbao-Sainz, C., Klamczynski, A., Avena Bustillos, R.D., Milczarek, R.R., Du, W., Glenn, G.M., Orts, W.J. 2014. Torrefaction of pomaces and nut shells. Bioresource Technology. 177:58-65.
Torrefied biomass-polypropylene composites - (Peer Reviewed Journal)
Chiou, B., Valenzuela-Medina, D., Wechsler, M., Bilbao-Sainz, C., Klamczynski, A., Williams, T.G., Wood, D.F., Glenn, G.M., Orts, W.J. 2014. Torrefied biomass-polypropylene composites. Journal of Applied Polymer Science. doi: 10.1002/app.41582.
Solution blow spun Poly(lactic acid)/Hydroxypropyl methylcellulose nanofibers with antimicrobial properties - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Valenzuela-Medina, D., Du, W., Gregorski, K.S., Williams, T.G., Wood, D.F., Glenn, G.M., Orts, W.J. 2014. Solution blow spun Poly(lactic acid)/Hydroxypropyl methylcellulose nanofibers with antimicrobial properties. European Polymer Journal. 54:1-10.
Torrefaction of agricultural by-products: Effects of temperature and time on energy yields - (Abstract Only)
Antimicrobial PLA-based nanofibers developed by solution blow spinning Reprint Icon - (Peer Reviewed Journal)
Martinez-Sanz, M., Bilbao-Sainz, C., Du, W.N., Chiou, B., Williams, T.G., Wood, D.F., Imam, S.H., Orts, W.J., Lopez-Rubio, A., Lagaron, J.M. 2015. Antimicrobial PLA-based nanofibers developed by solution blow spinning. Journal of Nanoscience and Nanotechnology. 15(1):616-627. https://doi.org/10.1166/jnn.2015.9160.
Use of natural and biobased materials for controlled-release of urea in water: Environmental applications - (Peer Reviewed Journal)
Bilbao-Sainz, C., Imam, S.H., Franquivillanueva, D.M., Wood, D.F., Chiou, B., Orts, W.J. 2013. Use of natural and biobased materials for controlled-release of urea in water: Environmental applications. Basic Research Journal of Soil and Environmental Science. 1(3):23-30.
Torrefaction of agricultural by-products (abstract) - (Abstract Only)
Chiou, B., Bilbao-Sainz, C., Valenzuela-Medina, D., Klamczynski, A., Milczarek, R.R., Avena Bustillos, R.D., Du, W., Imam, S.H., Glenn, G.M., Orts, W.J. 2013. Torrefaction of agricultural by-products (abstract). American Chemical Society Abstracts. p.1.
Solid lipid particles in lipid films to control diffusive release of 2-heptanone - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Glenn, G.M., Gregorski, K.S., Williams, T.G., Wood, D.F., Klamczynski, A., Orts, W.J. 2013. Solid lipid particles in lipid films to control diffusive release of 2-heptanone. Pest Management Science. 69(8):975-982. DOI:10.1002/ps.34162.
Influence of disperse phase characteristics on stability, physical and antimicrobial properties of emulsions containing cinnamaldehyde - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Du, W., Gregorski, K.S., Orts, W.J. 2012. Influence of disperse phase characteristics on stability, physical and antimicrobial properties of emulsions containing cinnamaldehyde. Journal of the American Oil Chemists' Society. 90:233-241. DOI: 10.1007/S11746-012-2164-1.
Biobased adhesives, gums, emulsions and binders: current trends and future prospects - (Review Article)
Imam, S.H., Bilbao-Sainz, C., Chiou, B., Glenn, G.M., Orts, W.J. 2012. Biobased adhesives, gums, emulsions and binders: current trends and future prospects. Journal of Adhesion Science and Technology. DOI: 10.1080/01694243.2012.696892.
Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films - (Peer Reviewed Journal)
Otoni, C.G., Avena Bustillos, R.D., Chiou, B., Bilbao-Sainz, C., Bechtel, P.J., Mchugh, T.H. 2012. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films. Journal of Food Science. DOI:10.1111/j1750-3841.2012.02839.x.
PLA fibers with antimicrobial properties developed by solution blow spinning - (Abstract Only)
Shelf-stable egg-based products processed by high pressure thermal sterilization - (Review Article)
Juliano, P., Bilbao-Sainz, C., Koutchma, T., Balasubramaniam, B., Clarke, S., Stewart, C., Dunne, P., Barbosa-Canovas, G. 2012. Shelf-stable egg-based products processed by high pressure thermal sterilization. Review Article. 4(1):55-67.
HPMC reinforced with different cellulose nanoparticles - (Abstract Only)
Bilbao-Sainz, C., Bras, J., Orts, W.J., Senechal, T., Williams, T.G. 2011. HPMC reinforced with different cellulose nanoparticles. Carbohydrate Polymers. 86 (4) 1549-1557.
Starch-lipid composites containing cimmamaldehyde - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., De Campos, A., Du, W., Wood, D.F., Klamczynski, A., Glenn, G.M., Orts, W.J. 2012. Starch-lipid composites containing cimmamaldehyde. Starch. 64(3):219-228.
HPMC reinforced with different cellulose nanoparticles - (Peer Reviewed Journal)
Bilbao-Sainz, C., Bras, J., Williams, T.G., Senchal, T., Orts, W.J. 2011. HPMC reinforced with different cellulose nanoparticles. Carbohydrate Polymers. 86(4): 1549-1557.
Nanoemulsions prepared by a low-energy emulsification method applied to edible films - (Peer Reviewed Journal)
Bilbao-Sainz, C., Wood, D.F., Williams, T.G., Mchugh, T.H., Avena Bustillos, R.D. 2010. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Micron. 58(22):11932-11938.
Dehydration of pollock skins prior to gelatin production - (Peer Reviewed Journal)
Bower, C.K., Avena-Bustillos, R.J., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Journal of Food Science. 75(4):C317-C321.
Dehydration of pollock skin prior to gelatin production - (Peer Reviewed Journal)
Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., McHugh, T.H. 2010. Dehydration of pollock skin prior to gelatin production. Journal of Food Science. 75:C317-C321.
Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles - (Peer Reviewed Journal)
Bilbao-Sainz, C., Avena Bustillos, R.D., Wood, D.F., Williams, T.G., Mchugh, T.H. 2010. Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles. Journal of Agricultural and Food Chemistry. 58(6):3753-60.
Dehydration of pollock skins prior to gelatin production - (Abstract Only)
Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Progress in Nutrition. p. 86.
Dehydration of pollock skins prior to gelatin production - (Abstract Only)
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