Detalles de la búsqueda
1.
Oxidation and oxidative stability in emulsions.
Compr Rev Food Sci Food Saf
; 22(3): 1864-1901, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36880585
2.
Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine.
Langmuir
; 36(9): 2300-2306, 2020 03 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-32068398
3.
Peptides: Production, bioactivity, functionality, and applications.
Crit Rev Food Sci Nutr
; 58(18): 3097-3129, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-29020461
4.
Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis.
J Sci Food Agric
; 97(1): 299-308, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27012152
5.
Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying.
Nanomaterials (Basel)
; 14(10)2024 May 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-38786796
6.
Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species.
J Sci Food Agric
; 93(15): 3777-84, 2013 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-23765636
7.
Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying.
Antioxidants (Basel)
; 12(2)2023 Jan 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-36829825
8.
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 (Basel)
; 12(3)2023 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-36979010
9.
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying.
Foods
; 12(10)2023 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37238822
10.
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.
Antioxidants (Basel)
; 12(8)2023 Aug 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-37627617
11.
Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise.
Food Chem
; 426: 136498, 2023 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37295051
12.
Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying.
Food Chem
; 392: 133257, 2022 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35636185
13.
Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing.
Food Chem
; 390: 133169, 2022 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35561508
14.
Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.
Antioxidants (Basel)
; 11(8)2022 Aug 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-36009330
15.
Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms.
Food Funct
; 13(24): 12510-12540, 2022 Dec 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-36420754
16.
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions.
Food Chem
; 385: 132699, 2022 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35313195
17.
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability.
Food Chem
; 341(Pt 2): 128141, 2021 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-33039737
18.
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics.
Food Chem
; 362: 130217, 2021 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34098440
19.
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.
Foods
; 9(5)2020 Apr 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32365987
20.
Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions.
Food Chem
; 329: 127148, 2020 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32485647