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Camila Flor Y. Lobarbio

Lobarbio, Camila Flor Y.

Full Professor

cfjyagonia@usc.edu.ph

Degrees

B.S. Chemical Engineering, University of San Carlos, 2004
M.S. Chemical Engineering, University of San Carlos, 2006
Ph.D. Chemical and Biological Engineering, Seoul National University, 2015

Research Interests:

Enzyme engineering, biomolecular processes

Recent Publications:

  1. Olango, P.J.B.; Lusares, R.O.; Lobarbio, C.F.Y. “A review on the potential value-added applications of extracted protein and lipids from green coffee beans.” Multidiscip. Rev. 2025, 8, e2025241.
  2. Alinsug, A.; Obiedo, C.; Padogdog J.L.; Lobarbio, C.F.Y. “Effects of mango pectin concentration on the calcium pectate bead properties and on the cell leakage of yeast immobilized by entrapment techniques.” Recoletos Multidiscip. Res. J.2024, 12(1).
  3. Sales, S.L.T.; Abellana, V.Y., Lobarbio, C.F.Y.; Puyoc, C.T.; Galagar, J.R.; Laseras, C.S. “Mechanical performance of natural fiber-reinforced concrete using banana stem and sugarcane fibers.” E3S Web of Conf. 2024, 559.
  4. Dadol, G.C.; Tijing, L.D.; Agapay, R.C.; Lobarbio, C.F.Y.; Tan, N.P.B. “Solution blow-spun polyacrylonitrile-polyamide thin-film nanofibrous composite membrane for the removal of fermentation inhibitors.” Nanocomposites 2024, 10(1), 351–362.
  5. Roque, A.M.; Montinola, D.; Geonzon, L.; Matsukawa, S.; Lobarbio, C.F.Y.; Taboada, E.B.; Bacabac, R.G. “Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels.” Food Hydrocoll. 2022, 129, 107647.

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