Publicaciones (82) Publicaciones de PEDRO JESÚS GARCÍA MORENO

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

  2. Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

    Food Chemistry, Vol. 430

  3. 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

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

    Food Bioscience, Vol. 55

  2. 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

  3. Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil

    Food Bioscience, Vol. 56

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

    Food Chemistry Advances, Vol. 3

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

    Antioxidants, Vol. 12, Núm. 2

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

    Foods, Vol. 12, Núm. 10

  7. 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

  8. Oxidation and oxidative stability in emulsions

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

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

    Antioxidants, Vol. 12, Núm. 8

  10. 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

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

    Current Opinion in Food Science, Vol. 51

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

    Food Hydrocolloids, Vol. 137

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

    Antioxidants, Vol. 11, Núm. 8

  3. 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

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

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