Lobarbio, Camila Flor Y.
Lobarbio, Camila Flor Y.
Full Professor
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:
- 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.
- 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).
- 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.
- 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.
- 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.