المؤلفون: Rahmani-Manglano, Nor E., Fallahasghari, Elnaz Z., Mendes, Ana C., Andersen, Mogens L., Guadix, Emilia M., Chronakis, Ioannis S., García-Moreno, Pedro J.

المصدر: Rahmani-Manglano , N E , Fallahasghari , E Z , Mendes , A C , Andersen , M L , Guadix , E M , Chronakis , I S & García-Moreno , P J 2024 , ' Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials ' , Antioxidants , vol. 13 , no. 9 , 1145 . https://doi.org/10.3390/antiox13091145

مصطلحات موضوعية: differential scanning calorimetry, electron paramagnetic resonance, encapsulation, kafirin, lipid oxidation, omega-3 polyunsaturated fatty acids, prolamins, zein

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/oxidative-stability-of-fish-oilloaded-nanocapsules-produced-by-electrospraying-using-kafirin-or-zein-proteins-as-wall-materials(8949703a-6118-48f5-ae87-2eeee256a3a0).html
https://doi.org/10.3390/antiox13091145
https://curis.ku.dk/ws/files/409234574/antioxidants_13_01145.pdf

المؤلفون: Rahmani-Manglano, Nor E., Guadix, Emilia M., Yesiltas, Betül, Prieto, Cristina, Lagaron, Jose M., Jacobsen, Charlotte, García-Moreno, Pedro J.

المصدر: Rahmani-Manglano , N E , Guadix , E M , Yesiltas , B , Prieto , C , Lagaron , J M , Jacobsen , C & García-Moreno , P J 2024 , ' Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing ' , Food Chemistry , vol. 431 , 137157 . https://doi.org/10.1016/j.foodchem.2023.137157

مصطلحات موضوعية: Omega-3 polyunsaturated fatty acids, Encapsulation, Spray-drying, Electrospraying assisted by pressurized gas, Coaxial EAPG, Food enrichment

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/4a3cbece-4eae-4f96-a864-1e15065d0d91

الاتاحة: https://orbit.dtu.dk/en/publications/4a3cbece-4eae-4f96-a864-1e15065d0d91
https://doi.org/10.1016/j.foodchem.2023.137157
https://backend.orbit.dtu.dk/ws/files/333690911/1_s2.0_S0308814623017752_main.pdf

المؤلفون: Rahmani-Manglano, Nor E., Andersen, Mogens L., Guadix, Emilia M., García-Moreno, Pedro J.

المصدر: Rahmani-Manglano , N E , Andersen , M L , Guadix , E M & García-Moreno , P J 2024 , ' Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance ' , Food Chemistry , vol. 430 , 136894 . https://doi.org/10.1016/j.foodchem.2023.136894

مصطلحات موضوعية: Coaxial electrospraying, Electron spin resonance, Encapsulation, Monoaxial electrospraying, Omega-3 polyunsaturated fatty acids, Spray-drying

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/oxidative-stability-and-oxygen-permeability-of-oilloaded-capsules-produced-by-spraydrying-or-electrospraying-measured-by-electron-spin-resonance(0e2fbcfe-b07c-4a64-bd18-2f44de260eeb).html
https://doi.org/10.1016/j.foodchem.2023.136894
https://curis.ku.dk/ws/files/365883806/Oxidative_stability_and_oxygen_permeability_of_oil_loaded_capsules_produced_by_spray_drying_or_electrospraying_measured_by_electron_spin_resonance.pdf

المؤلفون: Bjørlie, Mads, Yesiltas, Betül, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Rahmani-Manglano, Nor E., Guadix, Emilia M., Jafarpour, Ali, Hansen, Egon B., Marcatili, Paolo, Overgaard, Michael T., Gregersen Echers, Simon, Jacobsen, Charlotte

المصدر: Bjørlie , M , Yesiltas , B , García-Moreno , P J , Espejo-Carpio , F J , Rahmani-Manglano , N E , Guadix , E M , Jafarpour , A , Hansen , E B , Marcatili , P , Overgaard , M T , Gregersen Echers , S & Jacobsen , C 2023 , ' Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil ' , Food Chemistry Advances , vol. 3 , 100441 . https://doi.org/10.1016/j.focha.2023.100441

مصطلحات موضوعية: Fish oil, Lipid oxidation, Microencapsulation, Emulsifiers, Bioinformatics, Potato proteins, Hydrolysates, Spray-drying

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/0993ad26-96c1-42e0-a2f2-b772986665b9

الاتاحة: https://orbit.dtu.dk/en/publications/0993ad26-96c1-42e0-a2f2-b772986665b9
https://doi.org/10.1016/j.focha.2023.100441
https://backend.orbit.dtu.dk/ws/files/339041241/1-s2.0-S2772753X23002629-main.pdf

المؤلفون: Rahmani-Manglano, Nor E., Guadix, Emilia M., Jacobsen, Charlotte, García-Moreno, Pedro J.

المصدر: Rahmani-Manglano , N E , Guadix , E M , Jacobsen , C & García-Moreno , P J 2023 , ' Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying ' , Antioxidants , vol. 12 , no. 2 , 266 . https://doi.org/10.3390/antiox12020266

مصطلحات موضوعية: Encapsulation, Omega-3 polyunsaturated fatty acids, Lipid oxidation, Delivery systems, Spray-drying, Monoaxial electrospraying, Coaxial electrospraying

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/dbc38b3b-e90f-49a8-8ff4-d8d9fe45b5c1

الاتاحة: https://orbit.dtu.dk/en/publications/dbc38b3b-e90f-49a8-8ff4-d8d9fe45b5c1
https://doi.org/10.3390/antiox12020266
https://backend.orbit.dtu.dk/ws/files/313192432/antioxidants_12_00266_v2.pdf

المؤلفون: Rahmani-Manglano, Nor E., García-Moreno, Pedro J., Pérez-Gálvez, Raúl, Guadix, Emilia M.

المساهمون: Gobierno de España Ministerio de Ciencia e Innovación

المصدر: Food Bioscience ; volume 56, page 103074 ; ISSN 2212-4292

الاتاحة: http://dx.doi.org/10.1016/j.fbio.2023.103074
https://api.elsevier.com/content/article/PII:S2212429223007253?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429223007253?httpAccept=text/plain

المؤلفون: Rahmani-Manglano, Nor E., Jones, Nykola C., Hoffmann, Søren Vrønning, Guadix, Emilia M., Pérez-Gálvez, Raúl, Guadix, Antonio, Garcia-Moreno, Pedro J.

المصدر: Rahmani-Manglano , N E , Jones , N C , Hoffmann , S V , Guadix , E M , Pérez-Gálvez , R , Guadix , A & Garcia-Moreno , P J 2022 , ' Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: effect of pH and drying processing ' , Food Chemistry , vol. 390 , 133169 . https://doi.org/10.1016/j.foodchem.2022.133169

مصطلحات موضوعية: Electrospraying, Emulsifier peptides, Interfacial structure, Oil delivery systems, Spray-drying, Synchrotron Radiation Circular Dichroism

وصف الملف: application/pdf

Relation: https://pure.au.dk/portal/en/publications/2f475763-10e1-4a08-8baa-fd2138a63811

الاتاحة: https://pure.au.dk/portal/en/publications/2f475763-10e1-4a08-8baa-fd2138a63811
https://doi.org/10.1016/j.foodchem.2022.133169
https://pure.au.dk/ws/files/342350789/1-s2.0-S0308814622011311-main.pdf

المؤلفون: Rahmani-Manglano, Nor E., Tirado-Delgado, Manuel, García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M.

المصدر: Food Chemistry ; volume 392, page 133257 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2022.133257
https://api.elsevier.com/content/article/PII:S0308814622012195?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814622012195?httpAccept=text/plain

المؤلفون: Bjørlie, Mads, Yesiltas, Betül, García Moreno, Pedro Jesús, Javier, Espejo-Carpio, Rahmani-Manglano, Nor E., Gaudix, Emilia, Jafarpour, Ali, Hansen, Egon Bech, Marcatili, Paolo, Overgaard, Michael Toft, Gregersen Echers, Simon, Jacobsen, Charlotte

المصدر: Bjørlie , M , Yesiltas , B , García Moreno , P J , Javier , E-C , Rahmani-Manglano , N E , Gaudix , E , Jafarpour , A , Hansen , E B , Marcatili , P , Overgaard , M T , Gregersen Echers , S & Jacobsen , C 2022 ' Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil ' bioRxiv . https://doi.org/10.1101/2022.11.18.517034

Relation: https://vbn.aau.dk/da/publications/24bae169-a427-48b9-a9b4-1c02fd2598b1

الاتاحة: https://vbn.aau.dk/da/publications/24bae169-a427-48b9-a9b4-1c02fd2598b1
https://doi.org/10.1101/2022.11.18.517034

المؤلفون: Rahmani-Manglano, Nor E, González-Sánchez, Irene, García Moreno, Pedro Jesús, Espejo-Carpio, F Javier, Jacobsen, Charlotte, Guadix, Emilia M

المصدر: Rahmani-Manglano , N E , González-Sánchez , I , García Moreno , P J , Espejo-Carpio , F J , Jacobsen , C & Guadix , E M 2020 , ' Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise ' , Foods , vol. 9 , no. 5 , 545 . https://doi.org/10.3390/foods9050545

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/611fc37e-1382-4177-adab-1fa102db4340

الاتاحة: https://orbit.dtu.dk/en/publications/611fc37e-1382-4177-adab-1fa102db4340
https://doi.org/10.3390/foods9050545
https://backend.orbit.dtu.dk/ws/files/212023056/foods_09_00545.pdf

المؤلفون: Ministerio de Ciencia e Innovación (España), Generalitat Valenciana, Universidad de Granada, 0000-0002-7964-9034, #NODATA#, Rahmani Manglano, Nor E., Guadix, Emilia M., Yesiltas, Betül, Prieto López, Cristina, Lagarón Cabello, José María, Jacobsen, Charlotte, García Moreno, Pedro J

مصطلحات الفهرس: Coaxial EAPG, Electrospraying assisted by pressurized gas, Encapsulation, Food enrichment, Omega-3 polyunsaturated fatty acids, Spray-drying, artículo

URL: http://hdl.handle.net/10261/336750
https://api.elsevier.com/content/abstract/scopus_id/85168541805
https://doi.org/10.1016/j.foodchem.2023.137157
Food chemistry
Publisher's version
https://doi.org/10.1016/j.foodchem.2023.137157
Sí
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-114137RB-I00/ES/OBTENCION DE ENCAPSULADOS DE PEPTIDOS INHIBIDORES DE DPP-IV PARA LA FORMULACION DE ALIMENTOS FUNCIONALES MEDIANTE SECADO POR ATOMIZACION Y ELECTROSPRAYADO

المؤلفون: García-Moreno, Pedro J., Rahmani-Manglano, Nor E., Chronakis, Ioannis S., Guadix, Emilia M., Yesiltas, Betül, Sørensen, Ann-Dorit Moltke, Jacobsen, Charlotte

المساهمون: García-Moreno, Pedro J., Jacobsen, Charlotte, Sørensen, Ann-Dorit Moltke, Yesiltas, Betül

المصدر: García-Moreno , P J , Rahmani-Manglano , N E , Chronakis , I S , Guadix , E M , Yesiltas , B , Sørensen , A-D M & Jacobsen , C 2021 , Omega-3 nano-microencapsulates produced by electrohydrodynamic processing . in P J García-Moreno , C Jacobsen , A-D M Sørensen & B Yesiltas (eds) , Omega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability . Academic Press , pp. 345-370 . https://doi.org/10.1016/B978-0-12-821391-9.00017-X

مصطلحات موضوعية: Biopolymers, Electrospinning, Electrospraying, Encapsulation, Lipid oxidation, Monoaxial and coaxial processes, Omega-3

Relation: https://orbit.dtu.dk/en/publications/9a01efc4-ea18-4a96-be3b-681c506a6b94; urn:ISBN:978-0-12-821391-9

الاتاحة: https://orbit.dtu.dk/en/publications/9a01efc4-ea18-4a96-be3b-681c506a6b94
https://doi.org/10.1016/B978-0-12-821391-9.00017-X

المؤلفون: Rahmani-Manglano, Nor E., González-Sánchez, Irene, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Jacobsen, Charlotte M., Guadix, Emilia M.

المصدر: Rahmani-Manglano , N E , González-Sánchez , I , García-Moreno , P J , Espejo-Carpio , F J , Jacobsen , C M & Guadix , E M 2021 , ' Development of Spray-dried Microcapsules as Efficient Omega-3 Delivery Systems for Food Fortification Purposes ' , J A O C S , vol. 98 , no. S1 , pp. 127-128 .

الاتاحة: https://orbit.dtu.dk/en/publications/abd78379-3754-4ff1-8f9e-97ac5fc55674

المؤلفون: Acevedo-Fani, Alejandra, Almásy, László, Amft, Jonas, Andersen, Mogens L., Alexander Auchterlonie, Neil, Berton-Carabin, Claire, Bescoby, Gretel H., Brüggemann, Dagmar Adeline, Cabrerizo-Vílchez, Miguel Ángel, Calder, Philip C., Chronakis, Ioannis S., Cropotova, Janna, del Castillo-Santaella, Teresa, Demets, Robbe, Foubert, Imogen, García-Moreno, Pedro J., Ghelichi, Sakhi, Guadix, Emilia M., Guo, Qing, Hajfathalian, Mona, Holgado-Terriza, Juan Antonio, Jacobsen, Charlotte, Kempen, Paul Joseph, Knaapila, Matti, Kotsoni, Elissavet, Kulås, Elin, Laguerre, Mickaël, Maldonado-Valderrama, Julia, Martín-Belloso, Olga, Martín-Molina, Alberto, McClements, David Julian, Moltke-Sørensen, Ann-Dorit, Montes-Ruiz Cabello, Javier, Mozuraityte, Revilija, Nasef, Noha, Rahmani-Manglano, Nor E., Raudsepp, Piret, Rustad, Turid, Salminen, Hanna, Salvia-Trujillo, Laura, Schröder, Anja, Schroën, Karin, Schwarz, Karin, Singh, Harjinder, Torkkeli, Mika, Tullberg, Cecilia, Undeland, Ingrid, Weiss, Jochen, Yesiltas, Betül

المصدر: Omega-3 Delivery Systems ; page ix-x

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-821391-9.01002-4
https://api.elsevier.com/content/article/PII:B9780128213919010024?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128213919010024?httpAccept=text/plain

المؤلفون: Rahmani-Manglano, Nor E., García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Pérez-Gálvez, A. Raúl, Guadix-Escobar, Emilia M.

المصدر: Emulsion‐based Encapsulation of Antioxidants ; Food Bioactive Ingredients ; page 339-386 ; ISSN 2661-8958 2661-8966 ; ISBN 9783030620516 9783030620523

الاتاحة: http://dx.doi.org/10.1007/978-3-030-62052-3_10
http://link.springer.com/content/pdf/10.1007/978-3-030-62052-3_10

المؤلفون: Rahmani-Manglano, Nor E., González-Sánchez, Irene, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Jacobsen, Charlotte, Guadix, Emilia M.

المصدر: Foods; May2020, Vol. 9 Issue 5, p545, 1p

مصطلحات موضوعية: WHEY proteins, PROTEIN hydrolysates, FISH development, MAYONNAISE, FISH oils, MALTODEXTRIN, ENRICHED foods