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The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions.
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- Colloids & Interfaces, 2023, v. 7, n. 3, p. 60, doi. 10.3390/colloids7030060
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- Article
Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 12, p. n/a, doi. 10.1002/ejlt.201600305
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- Article
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201600484
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- Article
Production and characterization of ice cream with high content in oleic and linoleic fatty acids.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 12, p. 1846, doi. 10.1002/ejlt.201600104
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- Article
Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the Alboran Sea: Seasonal effects.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 9, p. 1409, doi. 10.1002/ejlt.201500486
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- Article
Discarded species in the west Mediterranean sea as sources of omega-3 PUFA.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 9, p. 982, doi. 10.1002/ejlt.201300021
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- Article
Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 4, p. N.PAG, doi. 10.1002/ejlt.201800396
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- Article
Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 299, doi. 10.1002/jsfa.7731
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- Article
Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 15, p. 3777, doi. 10.1002/jsfa.6266
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- Article
Biochemistry: Production of High-Added Value Biomolecules for Industrial Uses.
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- BioMed Research International, 2018, v. 2018, p. 1, doi. 10.1155/2018/4012145
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- Article
Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-019-57229-6
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- Article
Optimisation of oil extraction from sardine ( Sardina pilchardus) by hydraulic pressing.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 10, p. 2167, doi. 10.1111/ijfs.12527
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- Article
Oxidation and oxidative stability in emulsions.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1864, doi. 10.1111/1541-4337.13134
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- Article
Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials.
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- Antioxidants, 2024, v. 13, n. 9, p. 1145, doi. 10.3390/antiox13091145
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- Article
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.
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- Antioxidants, 2023, v. 12, n. 8, p. 1622, doi. 10.3390/antiox12081622
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- Article
Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O 1 /W/O 2) Stabilized with Whey Protein Hydrolysate.
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- Antioxidants, 2023, v. 12, n. 3, p. 762, doi. 10.3390/antiox12030762
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- Article
Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying.
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- Antioxidants, 2023, v. 12, n. 2, p. 266, doi. 10.3390/antiox12020266
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- Article
Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.
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- Antioxidants, 2022, v. 11, n. 8, p. N.PAG, doi. 10.3390/antiox11081612
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- Article
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-78319-w
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- Article
Influence of In Vitro Digestion on Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Activity of Plant-Protein Hydrolysates Obtained from Agro-Industrial By-Products.
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- Foods, 2024, v. 13, n. 17, p. 2691, doi. 10.3390/foods13172691
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- Article
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying.
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- Foods, 2023, v. 12, n. 10, p. 2005, doi. 10.3390/foods12102005
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- Article
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.
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- Foods, 2020, v. 9, n. 5, p. 545, doi. 10.3390/foods9050545
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- Article
Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying.
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- Nanomaterials (2079-4991), 2024, v. 14, n. 10, p. 840, doi. 10.3390/nano14100840
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- Article