Publicaciones (37) Publicaciones de FRANCISCO JAVIER ESPEJO CARPIO

2023

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

    Food Bioscience, Vol. 55

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

    Food Chemistry Advances, Vol. 3

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

    Foods, Vol. 12, Núm. 10

2022

  1. Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

    Food and Function, Vol. 13, Núm. 24, pp. 12510-12540

2021

  1. Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources

    Food Chemistry, Vol. 354

  2. Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis

    Food Bioscience, Vol. 44

2020

  1. Antidiabetic food-derived peptides for functional feeding: production, functionality and in vivo evidences

    Foods, Vol. 9, Núm. 8

  2. Bioactive fish hydrolysates resistance to food processing

    LWT, Vol. 117

  3. 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

  4. Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

    Food and Bioproducts Processing, Vol. 123, pp. 217-224

  5. Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates

    Food Research International, Vol. 137

  6. Evaluation of: Tenebrio molitor protein as a source of peptides for modulating physiological processes

    Food and Function, Vol. 11, Núm. 5, pp. 4376-4386

  7. Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions

    Foods, Vol. 9, Núm. 5

  8. Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus protein

    Food Chemistry, Vol. 328

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

    Food Chemistry, Vol. 329

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

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

2019

  1. Bi-objective optimization of tuna protein hydrolysis to produce aquaculture feed ingredients

    Food and Bioproducts Processing, Vol. 115, pp. 26-35

  2. Valorisation of tuna viscera by endogenous enzymatic treatment

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1100-1108

2018

  1. 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

  2. Fish Discards as Source of Health-Promoting Biopeptides

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