Emilia M. Guadix

Universidad de Granada

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (11)

Year:

2022

Year:

2022

Year:

2022

This work highlights the structure–activity relationship of anti-inflammatory peptides, estimates their in silico anti-inflammatory potential using bioactivity predictors and studies their presence in sustainable protein sources.

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Collaborators (5)

Teresa del Castillo-Santaella

Associate Professor of Chemico-Physical

Universidad de Granada

SPAIN

View details

Mª Carmen Almécija Rodríguez

Universidad de Granada

SPAIN

View details

Francisco Javier Espejo Carpio

Universidad de Granada

SPAIN

View details

Antonio Raúl Pérez Gálvez

Universidad de Granada

SPAIN

View details

Pedro Jesús García Moreno

Technical University of Denmark

DENMARK

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Emilia M. Guadix

Research Interests

Explore related searches

Contact this professor

Articles (11)

pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

Valorisation of blood protein from livestock to produce haem iron‐fortified hydrolysates with antioxidant activity

Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying

Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing

Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources

Identification of novel dipeptidyl peptidase IV and α-glucosidase inhibitory peptides fromTenebrio molitor

Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Bioactive fish hydrolysates resistance to food processing

Collaborators (5)

Teresa del Castillo-Santaella

Mª Carmen Almécija Rodríguez

Francisco Javier Espejo Carpio

Antonio Raúl Pérez Gálvez

Pedro Jesús García Moreno

Make your next move.