Publications (54) ANTONIO RAÚL PÉREZ GÁLVEZ publications

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2025

  1. Bioactive Enrichment and Sustainable Processing of Vegetable Oils: New Frontiers in Agri-Food Technology

    Foods, Vol. 14, Núm. 5

  2. Gastrointestinal stability of Dipeptidyl peptidase IV (DPP-IV)-inhibitory peptides identified in Tenebrio molitor

    Journal of Insects as Food and Feed

2024

  1. Influence of In Vitro Digestion on Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Activity of Plant-Protein Hydrolysates Obtained from Agro-Industrial By-Products

    Foods, Vol. 13, Núm. 17

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

    Food Hydrocolloids, Vol. 154

  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, Vol. 104, Núm. 9, pp. 5541-5552

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. Biological properties and safety aspects of edible insects

    Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects (Elsevier), pp. 173-190

  4. 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

  4. 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

  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