Paulo César Díaz Calderón

Títulos o grados académicos

• Doctor en Ciencias y Tecnologías de los Alimentos, Universidad de Santiago de Chile.

• Ingeniero en Alimentos, Pontificia Universidad Católica de Valparaíso, Chile.

Carreras Asociadas

Asignaturas que imparte

  • Taller de Investigación.
  • Mención Desarrollo de Productos Alimentarios

Categoría Académica

  • Profesor Asociado Ordinario

Publicaciones

  • An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration

  • A novel porous hydrogel based on hybrid gelation for injectable and tough scaffold implantation and tissue engineering applications

  • Physico-chemical and structural characterization of cellulose nanocrystals obtained by two drying methods

  • Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions

  • A structural study of the self-association of different starches in presence of bacterial cellulose fibrils

Proyectos de investigación

  • Starch-cellulose composites with controlled crystallinity: towards the better understanding of structural features and enzymatic hydrolysis

  • Diseño de un sistema de preservación de salmón fresco destinado a exportación a partir de gelatina obtenida desde sub-productos de la industria salmonera

  • Structural modification of starch matrices by addition of bacterial cellulose: towards the design of food materials with tailored functional properties.

Apariciones en Medios

  • US Patent Issued to UNIVERSIDAD DE LOS ANDES, CELLS FOR CELLS on Jan. 31 for "Gelatin polymer derived from natural sources of cold-adapted marine species and uses thereof" (Chilean Inventors)