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Chemistry
Chile
2026

D-Index & Metrics

Chemistry

D-Index
63
Citations
14710
World Ranking
8396
National Ranking
2

Research.com Recognitions

  • 2026 - Research.com Chemistry in Chile Leader Award
  • 1991 - Fellow of John Simon Guggenheim Memorial Foundation

Overview

José Miguel Aguilera is affiliated with the Pontificia Universidad Católica de Chile in Chile. Their research primarily spans the field of Agricultural and Biological Sciences, with a focus on several subfields including Food Science, Aquatic Science, Nutrition and Dietetics, Biochemistry, and Plant Science.

The main topics of their work include:

  • Seaweed-derived Bioactive Compounds
  • Phytochemicals and Antioxidant Activities
  • Protein Hydrolysis and Bioactive Peptides
  • Food Industry and Aquatic Biology
  • Food composition and properties
  • Seed and Plant Biochemistry
  • Algal biology and biofuel production

The scientist has a record of publications in frequent venues such as:

  • Trends in Food Science & Technology
  • Journal of Applied Phycology
  • Antioxidants
  • Food Reviews International
  • Review of Policy Research

Recent papers authored by José Miguel Aguilera include:

  • "Natural laboratories in emerging countries and comparative advantages in science: Evidence from Chile", 2021, Review of Policy Research
  • "Rational food design and food microstructure", 2022, Trends in Food Science & Technology
  • "Wild berries and related wild small fruits as traditional healthy foods", 2022, Critical Reviews in Food Science and Nutrition

Coauthor collaborations are a notable aspect of their work, with frequent collaborators including Jaime Ortíz, Valentina Figueroa, María Carolina Moreno, Tamar Toledo, and Andrea Bunger.

In addition to journal papers, José Miguel Aguilera has contributed to book publications with Springer Nature, including the book titled "Delivering Functionality in Foods" published in 2022.

José Miguel Aguilera received the award of Fellow of the John Simon Guggenheim Memorial Foundation in 1991.

Best Publications

  • Food microstructure affects the bioavailability of several nutrients.

    J. Parada;J.M. Aguilera

  • Microstructural principles of food processing and engineering

    José Miguel Aguilera;David W. Stanley

  • An improved equation for predicting the solubility of vegetable oils in supercritical carbon dioxide

    Jose M. Del Valle;Jose M. Aguilera

  • Calibrated color measurements of agricultural foods using image analysis

    Fernando Mendoza;Petr Dejmek;José M. Aguilera

  • Caking phenomena in amorphous food powders

    JoséM. Aguilera;JoséM. del Valle;Marcus Karel

  • Ice morphology: fundamentals and technological applications in foods.

    Guillermo Petzold;José M. Aguilera

  • Chia seeds: Microstructure, mucilage extraction and hydration

    Loreto A. Muñoz;Loreto A. Muñoz;Angel Cobos;Olga Díaz;José Miguel Aguilera

  • Structure Oil‐Absorption Relationships During Deep‐Fat Frying

    P. B Ouchon;J. M. Aguilera;D. L. Pyle

  • The food matrix: implications in processing, nutrition and health

    José Miguel Aguilera

  • Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

    Loreto A. Muñoz;Angel Cobos;Olga Diaz;José Miguel Aguilera

  • A Physicochemical Model for Extrusion of Corn Starch

    Unknown

  • Food dehydration and product structure

    José Miguel Aguilera;Amparo Chiralt;Pedro Fito

  • Texture-modified foods for the elderly: Status, technology and opportunities

    José Miguel Aguilera;Dong June Park

  • Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

    L.A. Muñoz;L.A. Muñoz;J.M. Aguilera;L. Rodriguez-Turienzo;A. Cobos

  • Color of Salmon Fillets By Computer Vision and Sensory Panel

    R. A. Quevedo;J. M. Aguilera;F. Pedreschi

  • Engineering and Food for the 21st Century

    Jorge Welti-Chanes;Gustavo V. Barbosa-Cánovas;José Miguel Aguilera

  • Applications of Microfluidic Devices in Food Engineering

    O. Skurtys;J. M. Aguilera

  • Microstructural analysis of frying potatoes

    Pedro Bouchon;José M. Aguilera

  • A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITION

    Unknown

  • Properties of Mixed and Filled-type Dairy Gels

    Jose Miguel Aguilera;Heinz-Gerhard Kessler

  • Structure and Texture Properties of Fried Potato Products

    Misael L. Miranda;José M. Aguilera

  • Aerated food gels: fabrication and potential applications

    R.N. Zúñiga;J.M. Aguilera

  • Glass transitions and shrinkage during drying and storage of osmosed apple pieces

    J.M. del Valle;T.R.M. Cuadros;J.M. Aguilera

  • Oil Absorption During Frying of Frozen Parfried Potatoes

    J.M. Aguilera;H. Gloria-Hernandez

  • Microstructural changes of potato cells and starch granules heated in oil

    José Miguel Aguilera;Laura Cadoche;Carlos López;G. Gutierrez

  • Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

    Elizabeth Troncoso;José Miguel Aguilera;David Julian McClements

  • Review: starch matrices and the glycemic response.

    J. Parada;J.M. Aguilera

Frequent Co-Authors

Domingo Mery
Domingo Mery Pontificia Universidad Católica de Chile
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Charles S. Brennan
Charles S. Brennan RMIT University
Santiago P. Aubourg
Santiago P. Aubourg Spanish National Research Council
Enrique Brandan
Enrique Brandan San Sebastián University
John E. Kinsella
John E. Kinsella Cornell University
Susana Fiszman
Susana Fiszman Spanish National Research Council
Eduardo Agosin
Eduardo Agosin Pontificia Universidad Católica de Chile

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