RESEARCHER PROFILE

Fernando Tello

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Universidad Nacional de la Amazonía Peruana

Microencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product QualityFood and Agricultural SciencesFood composition and properties

Fernando Tello works in Microencapsulation and Drying Processes, Proteins in Food Systems, Meat and Animal Product Quality, Food and Agricultural Sciences, Food composition and properties. Recorded institutional associations include Universidad Nacional de la Amazonía Peruana.

29Publications
188Citations
7H-index

ORCID

Inclusion identifies researchers whose recorded research contributions may inform their university’s understanding of its research community. It does not rank individual research quality or establish current employment.

Selected research works

Up to 100 highly cited works; DOI links open the original research. Counts reflect the collected record, not real-time citation totals.

  1. Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation

    2015 · 69 citations

  2. Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties

    2014 · 37 citations

  3. A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses

    2022 · 17 citations

  4. Improving the performance of transglutaminase-crosslinked microparticles for enteric delivery

    2016 · 13 citations

  5. Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

    2024 · 11 citations

  6. Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

    2024 · 8 citations

  7. Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review

    2024 · 8 citations

  8. Optimized Folin–Ciocalteu Method for Determination of Total Polyphenols in Medicinal Plants of the Peruvian Amazon: Validation and Application to Twelve Species

    2026 · 7 citations

  9. A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

    2024 · 5 citations

  10. Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers

    2024 · 4 citations

  11. Efeito da reticulação induzida pela transglutaminase e o glutaraldeido sobre as propriedades das microparticulas obtidas por coacervação complexa

    2009 · 3 citations

  12. Gelatina a partir de piel de Doncella (Pseudoplatystoma fasciatum) y su uso como material encapsulante

    2019 · 2 citations

  13. Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

    2023 · 2 citations

  14. Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation

    2022 · 1 citations

  15. Optimization of Parameters for Obtaining Microparticles Containing Açai Extract (Euterpe precatoria Mart.) by Spray Drying

    2026 · 1 citations

  16. Partículas de alginato e pectina produzidas por gelificação iônica e recobertas com proteínas

    2014 · 0 citations

  17. MIMICRY OF FISH LARVAE LIVE FOOD WITH PARTICLES OBTAINED BY IONIC GELATION AND COATED WITH PROTEINS THROUGH ELECTROSTATIC INTERACTION

    2013 · 0 citations

  18. Encapsulación de aceites de sacha inchi (Plukenetia volubilis L.) y aguaje (Mauritia flexuosa) en matrices poliméricas aplicadas a alimentos.

    2015 · 0 citations

  19. Modificación del diseño de la pulpeadora comercial de frutas para pulpeado de fruto entero de Mauritia flexuosa, (aguaje) y mayor valor agregado a partir de la pulpa deshidratada

    2015 · 0 citations

  20. Partículas de alginato e pectina produzidas por gelificação iônica e recobertas com proteínas

    2014 · 0 citations

  21. MIMICRY OF FISH LARVAE LIVE FOOD WITH PARTICLES OBTAINED BY IONIC GELATION AND COATED WITH PROTEINS THROUGH ELECTROSTATIC INTERACTION

    2013 · 0 citations

  22. Development of Burgers Based on Amazonian Fish Fillets Fortified with Microencapsulated Sacha Inchi Oil (Plukenetia Volubilis)

    2023 · 0 citations

  23. Is it Feasible to Develop Nutritious Burgers Using Freshwater Amazonian Fish? A Comparative Study Evaluating Three Widely Consumed Species

    2023 · 0 citations

  24. Nutritional value and acceptability of heme iron microparticles-fortified bread

    2025 · 0 citations

  25. Effect of transglutaminase and glutaraldehyde induced crosslinking on properties of microparticles obtained by complex coacervation

    2009 · 0 citations

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