LabCompass

Carlos M. Corvalán

Engineering · Purdue University West Lafayette

OpenAlex ORCID
Established · publishing since 1991Rising activity
Fluid Dynamics and Heat TransferElectrohydrodynamics and Fluid DynamicsPlant Surface Properties and TreatmentsPickering emulsions and particle stabilizationTribology and Lubrication Engineering

Publications

63

Citations

1,023

Est. group size

—

Recurring co-author estimate

Active years

35

Publishing since 1991

Research summary
AI-generated

Carlos M. Corvalán works on fluid mechanics problems related to food processing and materials, including how bubbles, thin films, and droplets behave (coalescence, spreading, surface cleaning), and increasingly applies machine learning to model food chemistry and sensory perception, such as oxidation kinetics and texture prediction. His work sits at the intersection of engineering fluid dynamics and food science.

Fluid dynamics of bubbles, films, and dropsFood rheology and textureMachine learning for kinetic and sensory modelingSurfactant and interfacial phenomenaFood chemistry and oxidation stability

Publication output has been steady to slightly increasing over the last decade, averaging about 2 papers per year over the last five years with some year-to-year variability.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026

Publication cadence
Publications per year over the last 10 years — averaging 2.0/year recently
172018: 2 publications182019: 3 publications319202021: 1 publication212022: 2 publications222023: 3 publications3232024: 3 publications3242025: 2 publications2526
Recent publications
Publishes in
  • Chemical Engineering Science×4
  • Food Hydrocolloids×2
  • Food Research International×1
  • Physical review. E×1
  • Annual Review of Food Science and Technology×1
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By research-topic overlap

This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.

Last updated Jul 20, 2026.

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