EMILIA MARÍA
GUADIX ESCOBAR
CATEDRÁTICA DE UNIVERSIDAD
ANTONIO RAÚL
PÉREZ GÁLVEZ
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con ANTONIO RAÚL PÉREZ GÁLVEZ (40)
2024
-
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
-
Activity, structural features and in silico digestion of antidiabetic peptides
Food Bioscience, Vol. 55
-
Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil
Food Bioscience, Vol. 56
-
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying
Foods, Vol. 12, Núm. 10
2022
-
Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
Antioxidants, Vol. 11, Núm. 8
-
Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms
Food and Function, Vol. 13, Núm. 24, pp. 12510-12540
-
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
-
Valorisation of blood protein from livestock to produce haem iron-fortified hydrolysates with antioxidant activity
International Journal of Food Science and Technology, Vol. 57, Núm. 4, pp. 2479-2486
2020
-
Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides
Food and Bioproducts Processing, Vol. 123, pp. 217-224
-
Evaluation of: Tenebrio molitor protein as a source of peptides for modulating physiological processes
Food and Function, Vol. 11, Núm. 5, pp. 4376-4386
-
Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions
Foods, Vol. 9, Núm. 5
2019
-
Bi-objective optimization of tuna protein hydrolysis to produce aquaculture feed ingredients
Food and Bioproducts Processing, Vol. 115, pp. 26-35
2018
-
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
-
Effect of the supplementation of live preys enriched in cod liver oil on the survival rate, growth and fatty acid profile of meagre (Argyrosomus regius) larvae
Aquaculture Research, Vol. 49, Núm. 3, pp. 1133-1141
-
Fish Discards as Source of Health-Promoting Biopeptides
Alternative and Replacement Foods (Elsevier), pp. 177-204
2017
-
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
-
Multiobjective optimization of the antioxidant activities of horse mackerel hydrolysates produced with protease mixtures
Process Biochemistry, Vol. 52, pp. 149-158
2016
-
Artificial neural networks to model the production of blood protein hydrolysates for plant fertilisation
Journal of the Science of Food and Agriculture, Vol. 96, Núm. 1, pp. 207-214
-
Artificial neuronal network modeling of the enzymatic hydrolysis of horse mackerel protein using protease mixtures
Biochemical Engineering Journal, Vol. 105, pp. 364-370
-
Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates
International Dairy Journal, Vol. 54, pp. 21-28