ANTONIO MARÍA
GUADIX ESCOBAR
CATEDRÁTICO DE UNIVERSIDAD
PEDRO JESÚS
GARCÍA MORENO
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con PEDRO JESÚS GARCÍA MORENO (30)
2023
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Activity, structural features and in silico digestion of antidiabetic peptides
Food Bioscience, Vol. 55
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Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying
Foods, Vol. 12, Núm. 10
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Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate
Antioxidants, Vol. 12, Núm. 3
2022
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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
Antioxidants, Vol. 11, Núm. 8
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Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying
Food Chemistry, Vol. 392
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Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms
Food and Function, Vol. 13, Núm. 24, pp. 12510-12540
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Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing
Food Chemistry, Vol. 390
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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions
Food Hydrocolloids, Vol. 122
2018
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Fish Discards as Source of Health-Promoting Biopeptides
Alternative and Replacement Foods (Elsevier), pp. 177-204
2017
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Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 1, pp. 299-308
2016
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Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates
International Dairy Journal, Vol. 54, pp. 21-28
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Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability
Journal of Food Engineering, Vol. 183, pp. 39-49
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Multiobjective optimization of a pilot plant to process fish discards and by-products on board
Clean Technologies and Environmental Policy, Vol. 18, Núm. 3, pp. 935-948
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Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the Alboran Sea: Seasonal effects
European Journal of Lipid Science and Technology, Vol. 118, Núm. 9, pp. 1409-1415
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates
Food Chemistry, Vol. 203, pp. 124-135
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Production and characterization of ice cream with high content in oleic and linoleic fatty acids
European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1846-1852
2015
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Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea
Food and Function, Vol. 6, Núm. 4, pp. 1261-1267
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Biodiesel production from mixtures of waste fish oil, palm oil and waste frying oil: Optimization of fuel properties
Fuel Processing Technology, Vol. 133, pp. 152-160
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Production and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides from Mediterranean fish discards
Journal of Functional Foods, Vol. 18, pp. 95-105
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Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue
Food and Function, Vol. 6, Núm. 8, pp. 2646-2652