PEDRO JESÚS GARCÍA MORENO-rekin lankidetzan egindako argitalpenak (42)

2024

  1. Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying

    Nanomaterials, Vol. 14, Núm. 10

  2. Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

    Food Hydrocolloids, Vol. 154

  3. 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

  4. Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

    Food Chemistry, Vol. 430

  5. 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

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

    Food Bioscience, Vol. 55

  2. Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil

    Food Bioscience, Vol. 56

  3. Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

    Food Chemistry Advances, Vol. 3

  4. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

    Antioxidants, Vol. 12, Núm. 2

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

    Foods, Vol. 12, Núm. 10

  6. 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. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 345-370

2020

  1. 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

  2. Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

    Food Chemistry, Vol. 329

  3. The role of antioxidants and encapsulation processes in omega-3 stabilization

    Emulsion-based encapsulation of antioxidants: design and performance (Springer Suiza), pp. 339-386