EMILIA MARÍA
GUADIX ESCOBAR
CATEDRÁTICA DE UNIVERSIDAD
Publicaciones (142) Publicaciones de EMILIA MARÍA GUADIX ESCOBAR
2024
-
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
-
Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance
Food Chemistry, Vol. 430
-
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
-
Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
Food Chemistry Advances, Vol. 3
-
Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying
Antioxidants, Vol. 12, Núm. 2
-
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying
Foods, Vol. 12, Núm. 10
-
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
-
Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
Antioxidants, Vol. 11, Núm. 8
-
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
-
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
-
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
-
Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources
Food Chemistry, Vol. 354
-
Identification of novel dipeptidyl peptidase IV and α-glucosidase inhibitory peptides fromTenebrio molitor
Food and Function, Vol. 12, Núm. 2, pp. 873-880
-
Omega-3 nano-microencapsulates produced by electrohydrodynamic processing
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 345-370
-
Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis
Food Bioscience, Vol. 44