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Journal of Agricultural and Food Chemistry|January 21, 2014
Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsionsPedro J García-Moreno, Anna Frisenfeldt Horn, Charlotte Jacobsen
Food Chemistry|March 8, 2016
Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysatesPedro J García-Moreno, Antonio Guadix, Emilia M Guadix, et al.
Food Chemistry|March 19, 2026
Encapsulation of echium oil by electrospraying and mono- or coaxial spray-drying using plant protein hydrolysates as emulsifiersMariana Sisconeto Bisinotto, Inar Alves Castro, Emilia M Guadix, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-DryingNor E Rahmani-Manglano, Emilia M Guadix, Charlotte Jacobsen, et al.
Nanomaterials (Basel, Switzerland)|May 24, 2024
Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-DryingCarmen Berraquero-García, Lydia Martínez-Sánchez, Emilia M Guadix, et al.
Critical Reviews in Food Science and Nutrition|October 12, 2017
Peptides: Production, bioactivity, functionality, and applicationsMona Hajfathalian, Sakhi Ghelichi, Pedro J García-Moreno, et al.
Food Chemistry|August 3, 2017
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roeSakhi Ghelichi, Ann-Dorit Moltke Sørensen, Pedro J García-Moreno, et al.
Food Chemistry|August 6, 2023
Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonanceNor E Rahmani-Manglano, Mogens L Andersen, Emilia M Guadix, et al.
Annual Review of Food Science and Technology|February 6, 2018
Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in FoodCharlotte Jacobsen, Pedro J García-Moreno, Ana C Mendes, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein HydrolysateMarta Padial-Domínguez, Pedro J García-Moreno, Rubén González-Beneded, et al.
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