Publications in collaboration with researchers from University of Reading (68)

2023

  1. The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages

    Beverages, Vol. 9, Núm. 1

  2. Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

    Journal of Food Science, Vol. 88, Núm. 12, pp. 4892-4906

2022

  1. Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration

    Food and Bioproducts Processing, Vol. 131, pp. 191-201

2021

  1. Functional characterisation and sensory evaluation of a novel synbiotic okara beverage

    Food Chemistry, Vol. 340

  2. Liposomes vs. chitosomes: Encapsulating food bioactives

    Trends in Food Science and Technology, Vol. 108, pp. 40-48

  3. Selective separation of dyes by colloidal gas aphrons: Conventional flotation vs countercurrent chromatography

    Separation and Purification Technology, Vol. 279

  4. Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

    Food Research International, Vol. 141

  5. Whey-derived peptides at the heart of the covid-19 pandemic

    International Journal of Molecular Sciences, Vol. 22, Núm. 21

2020

  1. Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

    Frontiers in Microbiology, Vol. 11

  2. Editorial: Sustainable Processing Innovations for Foods

    Frontiers in Sustainable Food Systems

  3. Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling

    LWT, Vol. 130

  4. Emerging macro- and micromolecules separation

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 195-217

  5. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

    Food Hydrocolloids, Vol. 109

  6. Modification of heat-induced whey protein gels by basic amino acids

    Food Hydrocolloids, Vol. 100

  7. Whey-derived peptides interactions with ace by molecular docking as a potential predictive tool of natural ace inhibitors

    International Journal of Molecular Sciences, Vol. 21, Núm. 3

2019

  1. Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity

    LWT, Vol. 111, pp. 449-456

  2. Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

    Journal of Food Biochemistry, Vol. 43, Núm. 4

  3. Protein hydrolysate from pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity

    Molecules, Vol. 24, Núm. 8

  4. Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota

    Journal of Functional Foods, Vol. 59, pp. 101-109

  5. Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

    Food Chemistry, Vol. 271, pp. 224-231