Publicaciones en colaboración con investigadores/as de Technical University of Denmark (51)

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. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

    Food Chemistry, Vol. 426

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

    Food Chemistry Advances, Vol. 3

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

    Antioxidants, Vol. 12, Núm. 2

  4. Oxidation and oxidative stability in emulsions

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 3, pp. 1864-1901

  5. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

    Antioxidants, Vol. 12, Núm. 8

  6. Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 663

  7. Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

    Current Opinion in Food Science, Vol. 51

  8. Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

    Food Hydrocolloids, Vol. 137

  9. The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

    Colloids and Interfaces, Vol. 7, Núm. 3

2022

  1. Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

    Food Chemistry, Vol. 385

  2. Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

    Algal Research, Vol. 62

2021

  1. Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil

    LWT, Vol. 136

  2. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

    Food Chemistry, Vol. 362

  3. Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

    Food Chemistry, Vol. 341

  4. Food enrichment with omega-3 polyunsaturated fatty acids

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 395-425

  5. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 255-273

  6. Introduction to delivery systems and stability issues

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 107-117

  7. Lipid oxidation and traditional methods for evaluation

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 183-200

  8. Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability

    Elsevier, pp. 1-491