Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams
García-Moreno, Pedro J., Gregersen, Simon, Nedamani, Elham R., Olsen, Tobias H., Marcatili, Paolo, Overgaard, Michael T., Andersen, Mogens L., Hansen, Egon B., Jacobsen, Charlotte
Published in Scientific reports (20.01.2020)
Published in Scientific reports (20.01.2020)
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Journal Article
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe
Ghelichi, Sakhi, Sørensen, Ann-Dorit Moltke, García-Moreno, Pedro J., Hajfathalian, Mona, Jacobsen, Charlotte
Published in Food chemistry (15.12.2017)
Published in Food chemistry (15.12.2017)
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Journal Article
Laparoscopic intracorporeal rectus aponeuroplasty (LIRA) technique versus intraperitoneal onlay mesh (IPOM plus) for ventral hernia repair: a comparative analysis
Gómez-Menchero, J., Balla, A., García Moreno, J. L., Gila Bohorquez, A., Bellido-Luque, J. A., Morales-Conde, S.
Published in Hernia : the journal of hernias and abdominal wall surgery (01.02.2024)
Published in Hernia : the journal of hernias and abdominal wall surgery (01.02.2024)
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Journal Article
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions
Yesiltas, Betül, Sørensen, Ann-Dorit M., García-Moreno, Pedro J., Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte
Published in Food chemistry (15.08.2019)
Published in Food chemistry (15.08.2019)
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Journal Article
Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise
Hermund, Ditte, Jacobsen, Charlotte, Chronakis, Ioannis S., Pelayo, Andres, Yu, Sen, Busolo, María, Lagaron, Jose M., Jónsdóttir, Rosa, Kristinsson, Hordur G., Akoh, Casimir C., García‐Moreno, Pedro J.
Published in European journal of lipid science and technology (01.04.2019)
Published in European journal of lipid science and technology (01.04.2019)
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Journal Article
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
Yesiltas, Betül, Sørensen, Ann-Dorit Moltke, García-Moreno, Pedro J., Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte
Published in Food chemistry (30.07.2018)
Published in Food chemistry (30.07.2018)
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Journal Article
Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions
Yesiltas, Betül, García-Moreno, Pedro J, Sørensen, Ann-Dorit M, Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte
Published in Journal of agricultural and food chemistry (28.11.2018)
Published in Journal of agricultural and food chemistry (28.11.2018)
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Journal Article
Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine
Yesiltas, Betül, Torkkeli, Mika, Almásy, László, Dudás, Zoltán, Wacha, András Ferenc, Dalgliesh, Robert, García-Moreno, Pedro J., Sørensen, Ann-Dorit M., Jacobsen, Charlotte, Knaapila, Matti
Published in Journal of colloid and interface science (15.10.2019)
Published in Journal of colloid and interface science (15.10.2019)
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Journal Article
Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition
García‐Moreno, Pedro J., Damberg, Cecilie, Chronakis, Ioannis S., Jacobsen, Charlotte
Published in European journal of lipid science and technology (01.12.2017)
Published in European journal of lipid science and technology (01.12.2017)
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Journal Article
Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain
Moreno-García, J, Coi, A L, Zara, G, García-Martínez, T, Mauricio, J C, Budroni, M
Published in FEMS yeast research (01.03.2018)
Published in FEMS yeast research (01.03.2018)
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Journal Article
Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine
Yesiltas, Betül, Torkkeli, Mika, Almásy, László, Dudás, Zoltán, García-Moreno, Pedro J, Sørensen, Ann-Dorit M, Jacobsen, Charlotte, Knaapila, Matti
Published in Langmuir (10.03.2020)
Published in Langmuir (10.03.2020)
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Journal Article
Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying
Berraquero-García, Carmen, Pérez-Gálvez, Raúl, Espejo-Carpio, F Javier, Guadix, Antonio, Guadix, Emilia M, García-Moreno, Pedro J
Published in Foods (15.05.2023)
Published in Foods (15.05.2023)
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Journal Article
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise
Rahmani-Manglano, Nor E, González-Sánchez, Irene, García-Moreno, Pedro J, Espejo-Carpio, F Javier, Jacobsen, Charlotte, Guadix, Emilia M
Published in Foods (30.04.2020)
Published in Foods (30.04.2020)
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Journal 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
Padial-Domínguez, Marta, García-Moreno, Pedro J, González-Beneded, Rubén, Guadix, Antonio, Guadix, Emilia M
Published in Antioxidants (01.03.2023)
Published in Antioxidants (01.03.2023)
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Journal Article