EMILIA MARÍA GUADIX ESCOBAR-rekin lankidetzan egindako argitalpenak (41)

2024

  1. Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

    Food Hydrocolloids, Vol. 154

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

    Food Bioscience, Vol. 56

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

    Foods, Vol. 12, Núm. 10

2022

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

    Antioxidants, Vol. 11, Núm. 8

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

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

  3. 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

  4. Valorisation of blood protein from livestock to produce haem iron-fortified hydrolysates with antioxidant activity

    International Journal of Food Science and Technology, Vol. 57, Núm. 4, pp. 2479-2486

2020

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

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

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

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

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

    Foods, Vol. 9, Núm. 5

2019

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

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

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. Effect of the supplementation of live preys enriched in cod liver oil on the survival rate, growth and fatty acid profile of meagre (Argyrosomus regius) larvae

    Aquaculture Research, Vol. 49, Núm. 3, pp. 1133-1141

  3. 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

  2. Multiobjective optimization of the antioxidant activities of horse mackerel hydrolysates produced with protease mixtures

    Process Biochemistry, Vol. 52, pp. 149-158

2016

  1. Artificial neural networks to model the production of blood protein hydrolysates for plant fertilisation

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 1, pp. 207-214

  2. Artificial neuronal network modeling of the enzymatic hydrolysis of horse mackerel protein using protease mixtures

    Biochemical Engineering Journal, Vol. 105, pp. 364-370