EMILIA MARÍA
GUADIX ESCOBAR
CATEDRÁTICA DE UNIVERSIDAD
PEDRO JESÚS
GARCÍA MORENO
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con PEDRO JESÚS GARCÍA MORENO (40)
2024
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Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
Food Chemistry, Vol. 431
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Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance
Food Chemistry, Vol. 430
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Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions
Journal of the Science of Food and Agriculture
2023
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Activity, structural features and in silico digestion of antidiabetic peptides
Food Bioscience, Vol. 55
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Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil
Food Bioscience, Vol. 56
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Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
Food Chemistry Advances, Vol. 3
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Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying
Antioxidants, Vol. 12, Núm. 2
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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
2021
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Omega-3 nano-microencapsulates produced by electrohydrodynamic processing
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 345-370
2020
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Development of fish oil-loaded microcapsules containing whey protein hydrolysate as film-forming material for fortification of low-fat mayonnaise
Foods, Vol. 9, Núm. 5
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Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions
Food Chemistry, Vol. 329
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The role of antioxidants and encapsulation processes in omega-3 stabilization
Emulsion-based encapsulation of antioxidants: design and performance (Springer Suiza), pp. 339-386
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