Publications by the researcher in collaboration with ANTONIO MARÍA GUADIX ESCOBAR (30)

2023

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

    Food Bioscience, Vol. 55

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

    Foods, Vol. 12, Núm. 10

  3. 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

  1. Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

    Antioxidants, Vol. 11, Núm. 8

  2. 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

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

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

  4. 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

  5. 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

2018

  1. Fish Discards as Source of Health-Promoting Biopeptides

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

2017

  1. 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

2016

  1. Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates

    International Dairy Journal, Vol. 54, pp. 21-28

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

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

  3. Multiobjective optimization of a pilot plant to process fish discards and by-products on board

    Clean Technologies and Environmental Policy, Vol. 18, Núm. 3, pp. 935-948

  4. Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the Alboran Sea: Seasonal effects

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 9, pp. 1409-1415

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

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

  6. Production and characterization of ice cream with high content in oleic and linoleic fatty acids

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1846-1852

2015

  1. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea

    Food and Function, Vol. 6, Núm. 4, pp. 1261-1267

  2. Biodiesel production from mixtures of waste fish oil, palm oil and waste frying oil: Optimization of fuel properties

    Fuel Processing Technology, Vol. 133, pp. 152-160

  3. Production and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides from Mediterranean fish discards

    Journal of Functional Foods, Vol. 18, pp. 95-105

  4. Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue

    Food and Function, Vol. 6, Núm. 8, pp. 2646-2652