Publicaciones (95) Publicaciones de ANTONIO MARÍA GUADIX ESCOBAR

2024

  1. Influence of In Vitro Digestion on Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Activity of Plant-Protein Hydrolysates Obtained from Agro-Industrial By-Products

    Foods, Vol. 13, Núm. 17

2023

  1. Activity, structural features and in silico digestion of antidiabetic peptides

    Food Bioscience, Vol. 55

  2. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

    Foods, Vol. 12, Núm. 10

  3. 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

  1. Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

    Antioxidants, Vol. 11, Núm. 8

  2. 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

  3. Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

    Food and Function, Vol. 13, Núm. 24, pp. 12510-12540

  4. 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

  5. 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

2021

  1. Identification of novel dipeptidyl peptidase IV and α-glucosidase inhibitory peptides fromTenebrio molitor

    Food and Function, Vol. 12, Núm. 2, pp. 873-880

2020

  1. Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

    Food and Bioproducts Processing, Vol. 123, pp. 217-224

  2. Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions

    Foods, Vol. 9, Núm. 5

2019

  1. Reuse of immobilized lipases in the transesterification of waste fish oil for the production of biodiesel

    Renewable Energy, Vol. 140, pp. 1-8

  2. Valorisation of tuna viscera by endogenous enzymatic treatment

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1100-1108

2018

  1. A lumped model of the lipase catalyzed hydrolysis of sardine oil to maximize polyunsaturated fatty acids content in acylglycerols

    Food Chemistry, Vol. 240, pp. 286-294

  2. Artificial neuronal networks (ANN) to model the hydrolysis of goat milk protein by subtilisin and trypsin

    Journal of Dairy Research, Vol. 85, Núm. 3, pp. 339-346

  3. Fish Discards as Source of Health-Promoting Biopeptides

    Alternative and Replacement Foods (Elsevier), pp. 177-204

2017

  1. A Simple Enzymatic Process to Produce Functional Lipids From Vegetable and Fish Oil Mixtures

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 12

  2. Changes in structure and performance during diafiltration of binary protein solutions due to repeated cycles of fouling/alkaline cleaning

    Food and Bioproducts Processing, Vol. 105, pp. 117-128

  3. Development of an up-grading process to produce MLM structured lipids from sardine discards

    Food Chemistry, Vol. 228, pp. 634-642