FRANCISCO JAVIER
ESPEJO CARPIO
PROFESOR CONTRATADO DOCTOR
Publikationen (37) Publikationen von FRANCISCO JAVIER ESPEJO CARPIO
2023
-
Activity, structural features and in silico digestion of antidiabetic peptides
Food Bioscience, Vol. 55
-
Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
Food Chemistry Advances, Vol. 3
-
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying
Foods, Vol. 12, Núm. 10
2022
-
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
2020
-
Antidiabetic food-derived peptides for functional feeding: production, functionality and in vivo evidences
Foods, Vol. 9, Núm. 8
-
Bioactive fish hydrolysates resistance to food processing
LWT, Vol. 117
-
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
-
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 the bioactive potential of foods fortified with fish protein hydrolysates
Food Research International, Vol. 137
-
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
-
Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus protein
Food Chemistry, Vol. 328
-
Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions
Food Chemistry, Vol. 329
-
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
-
Bi-objective optimization of tuna protein hydrolysis to produce aquaculture feed ingredients
Food and Bioproducts Processing, Vol. 115, pp. 26-35
-
Valorisation of tuna viscera by endogenous enzymatic treatment
International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1100-1108
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
-
Fish Discards as Source of Health-Promoting Biopeptides
Alternative and Replacement Foods (Elsevier), pp. 177-204