Publicaciones en las que colabora con EMILIA MARÍA GUADIX ESCOBAR (10)

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

2023

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

    Food Bioscience, Vol. 56

  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

2022

  1. 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

  2. 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

2021

  1. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 345-370

2020

  1. Development of fish oil-loaded microcapsules containing whey protein hydrolysate as film-forming material for fortification of low-fat mayonnaise

    Foods, Vol. 9, Núm. 5

  2. The role of antioxidants and encapsulation processes in omega-3 stabilization

    Emulsion-based encapsulation of antioxidants: design and performance (Springer Suiza), pp. 339-386