Publicaciones en colaboración con investigadores/as de Technical University of Denmark (9)

2024

  1. 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

2023

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

    Food Chemistry Advances, Vol. 3

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

    Antioxidants, Vol. 12, Núm. 2

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

2018

  1. Fish Discards as Source of Health-Promoting Biopeptides

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

2016

  1. Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

    Journal of Food Engineering, Vol. 183, pp. 39-49

  2. Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

    Food Chemistry, Vol. 203, pp. 124-135