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Pedro Jesús García Moreno

Technical University of Denmark

Denmark

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Research Interests

Food Science

100%

Biochemistry

20%

Emulsion Science

50%

Protein Stability

40%

Emulsification

40%

Protein Chemistry

40%

Dietary Science

30%

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Articles16

Processing of Tuna Head By-Products into Antioxidant Peptide Ingredients for Aquaculture Feeds

Article Link

Year:

2025

Gastrointestinal stability of Dipeptidyl peptidase IV (DPP-IV)-inhibitory peptides identified in Tenebrio molitor

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Year:

2025

Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

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Year:

2024

Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials

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Year:

2024

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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Year:

2024

Encapsulation of <i>Tenebrio molitor</i> Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying

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Year:

2024

Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

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Year:

2023

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

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Year:

2023

Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

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Year:

2023

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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Year:

2023

Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

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Year:

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 Hydrolysate

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Year:

2023

Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

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Year:

2023

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

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Year:

2022

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

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Year:

2022

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Article Link

Year:

2021

Collaborators20

Egon Bech Hansen

Technical University of Denmark

DENMARK

Emilia M. Guadix

Universidad de Granada

SPAIN

Ann-Dorit Moltke Sørensen

Technical University of Denmark

DENMARK

Teresa del Castillo-Santaella

Associate Professor of Chemico-Physical

Universidad de Granada

SPAIN

Ali Jafarpour

Technical University of Denmark

DENMARK

Mª Carmen Almécija Rodríguez

Universidad de Granada

SPAIN

Francisco Javier Espejo Carpio

Universidad de Granada

SPAIN

Antonio Raúl Pérez Gálvez

Universidad de Granada

SPAIN

Simon Gregersen Echers

Associate Professor at Aalborg University

Aalborg University

DENMARK

Paolo Marcatili

Technical University of Denmark

DENMARK

Michael Toft Overgaard

Professor

Aalborg University

DENMARK

Betül Yesiltas

Technical University of Denmark

DENMARK

Peter R. Ogilby

Aarhus University

DENMARK

Zheng Guo

Aarhus University

DENMARK

Ana Carina Loureiro Mendes

Technical University of Denmark

DENMARK

Grethe Hyldig

Technical University of Denmark

DENMARK

Charlotte Jacobsen

Technical University of Denmark

DENMARK

Nykola C. Jones

Aarhus University

DENMARK

Julia Maldonado-Valderrama

University of South Australia

AUSTRALIA

Søren Vrønning Hoffmann

Aarhus University

DENMARK

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