| Development of fish oil-loaded microcapsules containing whey protein hydrolysate as film-forming material for fortification of low-fat mayonnaise NE Rahmani-Manglano, I González-Sánchez, PJ García-Moreno, ... Foods 9 (5), 545, 2020 | 37 | 2020 |
| Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing NE Rahmani-Manglano, NC Jones, SV Hoffmann, EM Guadix, ... Food Chemistry 390, 133169, 2022 | 21 | 2022 |
| Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying NE Rahmani-Manglano, EM Guadix, C Jacobsen, PJ García-Moreno Antioxidants 12 (2), 266, 2023 | 19 | 2023 |
| Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying NE Rahmani-Manglano, M Tirado-Delgado, PJ García-Moreno, A Guadix, ... Food Chemistry 392, 133257, 2022 | 16 | 2022 |
| Omega-3 nano-microencapsulates produced by electrohydrodynamic processing PJ García-Moreno, NE Rahmani-Manglano, IS Chronakis, EM Guadix, ... Omega-3 Delivery Systems, 345-370, 2021 | 12 | 2021 |
| Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing NE Rahmani-Manglano, EM Guadix, B Yesiltas, C Prieto, JM Lagaron, ... Food chemistry 431, 137157, 2024 | 8 | 2024 |
| Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance NE Rahmani-Manglano, ML Andersen, EM Guadix, PJ García-Moreno Food Chemistry 430, 136894, 2024 | 7 | 2024 |
| The Role of Antioxidants and Encapsulation Processes in Omega-3 Stabilization NE Rahmani-Manglano, PJ García-Moreno, FJ Espejo-Carpio, ... Emulsion‐based Encapsulation of Antioxidants: Design and Performance, 339-386, 2020 | 6 | 2020 |
| Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil NE Rahmani-Manglano, PJ García-Moreno, R Pérez-Gálvez, EM Guadix Food Bioscience 56, 103074, 2023 | 4 | 2023 |
| Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil M Bjørlie, B Yesiltas, PJ García-Moreno, FJ Espejo-Carpio, ... Food Chemistry Advances 3, 100441, 2023 | 4 | 2023 |
| Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil M Bjørlie, B Yesiltas, PJ García-Moreno, FJ Espejo-Carpio, ... bioRxiv, 2022.11. 18.517034, 2022 | 1 | 2022 |
| Development of Spray-Dried Microcapsules as Efficient Omega-3 Delivery Systems for Food Fortification Purposes NE Rahmani-Manglano, I González-Sánchez, PJ García-Moreno, ... JAOCS 98 (S1), 127-128, 2021 | 1 | 2021 |
| Nano-microencapsulation of oils rich in omega-3 polyunsaturated fatty acids by spray-drying and electrospraying NE Rahmani Manglano Universidad de Granada, 2023 | | 2023 |
