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CORDIS - Resultados de investigaciones de la UE
CORDIS

Innovative sustainable ENCAPsulation systems for improving human HEALTH and well-being

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

Webinar on in vitro digestion of pectin-and/or protein-based microcapsules and webinar on in vitro/in vivo digestion models (se abrirá en una nueva ventana)

Webinar focused to disseminate the in vitro digestion of which pectin-and/or protein-based microcapsules where the main in vitro/in vivo digestion models will be explained.

Webinar on membrane processing of biopolymer-based encapsulation systems, design and scale-up of the process (se abrirá en una nueva ventana)

Webinar focused on membrane processing of biopolymer-based encapsulation systems. It will include sections of design and scaling-up

Website creation (se abrirá en una nueva ventana)

A website where the members and topic of the project is described will be created as a tool of dissemination.

Industrial workshop and technological report on modernisation and innovation in established encapsulation technologies (se abrirá en una nueva ventana)

Industrial workshop focused on the up-dating and modernisation of the traditional encapsulation technologies.

Publication on impact of food constituents on release of bioactives from encapsulation systems (se abrirá en una nueva ventana)

Publication focused on describing the impact of food constituents on the release of bioactives from encapsulation systems

Report and documentation of the network events (se abrirá en una nueva ventana)

Documentation and a summary describing the course of the webinars and netwroks events

Report on kick-off meeting (first annual meeting) and documentation of Training School (se abrirá en una nueva ventana)

Report that will summarize the main topics discussed in the kick-off meeting (first annual meeting) and the documentation of the Training School

Publicaciones

Protein-stabilized emulsions prepared using protein extracts from green leaves

Autores: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Mark A. Fenelon, Deirdre Hennessy, James A. O'Mahony, Laura G. Gómez-Mascaraque
Publicado en: 2nd NIZO Plant Protein Functionality Conference, 2022
Editor: 2nd NIZO Plant Protein Functionality Conference

Evaluation of quinoa leaves as a protein source

Autores: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Monica Rubilar, Eduardo Morales, Sofia González, Mark A. Fenelon, James A. O'Mahony, Laura G. Gómez-Mascaraque
Publicado en: Conference 36th EFFoST International Conference, 2022
Editor: Conference 36th EFFoST International Conference

Microencapsulation of hybrid wall matrix using low methoxyl pectin with whey protein isolate and grass protein concentrate

Autores: M-G. de la Luz Mora Sáenz, L. G. Gómez-Mascaraque, A. Brodkorb
Publicado en: IFSTI 51st Annual Food Science and Technology Conference, 2023
Editor: IFSTI 51st Annual Food Science and Technology Conference

Swelling behaviour of pectin-chitosan beads under simulated gastrointestinal conditions

Autores: Morales, Eduardo; Quilaqueo, Marcela; Drusch, Stephan; Rubilar, Mónica; Acevedo, Francisca
Publicado en: 8th International Conference on Food Digestion, 2024
Editor: 8th International Conference on Food Digestion

Complex coacervation between sugar beet pectin and soluble pea protein fractions – Impact of the neutral sugars

Autores: Artwin Archut, Stephan Drusch, Hanna Kastner
Publicado en: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Edición March 2022, 2022
Editor: Conference Processnet

In vitro digestion of protein/polysaccharide gel structures

Autores: J. Cumilaf, E. Hernández-Olivas, F. Acevedo, M. Rubilar and A. Brodkorb
Publicado en: 37th EFFoST International Conference, 2023
Editor: EFFoST

Tailoring quinoa leaves (Chenopodium quinoa) as a source of soluble proteins for food applications

Autores: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista Dias, M.A. Fenelon, J.A. O'Mahony and L.G. Gómez-Mascaraque
Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editor: Food Hydrocolloid Trust

Assessing quinoa leaves (Chenopodium quinoa) as a source of proteins with potential functional properties

Autores: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista-Dias, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Publicado en: 37th EFFoST international conference, 2023
Editor: 37th EFFoST international conference

Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications

Autores: D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac
Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editor: Food Hydrocolloid Trust

Plant-based particles for cell and vitamin encapsulation manufactured by membrane emulsification

Autores: L. Barrett, A. Benie, M. Dragosavac
Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editor: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Autores: Drusch, S.
Publicado en: 21st Gums and Stabilisers for the food industry, 2023
Editor: Food Hydrocolloid Trust

Interaction between pectin with tailor-made chemical structure and pea albumin fractions

Autores: Artwin Archut, Stephan Drusch, Hanna Kastner
Publicado en: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Editor: Food Colloids Conference - on line

Rating the nutritional value of protein extracted from grass and other green leaves for human consumption

Autores: S. Pérez-Vila, A. Brodkorb, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Publicado en: 8th International Conference on Food Digestion, 2024
Editor: 8th International Conference on Food Digestion

Microstructural characterization and digestibility of polysaccharide-grass protein microcapsules.

Autores: María Gloria Mora-Sáenz, André Brodkorb, Francisca Acevedo, Sara Pérez-Vila, Ailynne Sepúlveda-González, Laura G. Gómez-Mascaraque
Publicado en: 8th International Conference on Food Digestion, 2024
Editor: 8th International Conference on Food Digestion

Functional particles for novel micro-structured food manufactured by membrane emulsification

Autores: L. Barret and M. Dragosavac
Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editor: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

Autores: S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt
Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editor: Food hydrocolloid Trust

In vitro digestion of plant-based pectin-protein conjugates

Autores: M. Eichhorn, S. McSweeney, A. Brodkorb and S Drusch
Publicado en: 8th International Conference on Food Digesti, 2024
Editor: 8th International Conference on Food Digesti

Impact of the molecular structure of pectin on the interaction with pea protein.

Autores: Archut, A.
Publicado en: 2023
Editor: repository of TU Berlin, OpenAire

Gut Epithelial Barrier Function is Impacted by Hyperglycemia and Secondary Bile Acids in Vitro: Possible Rescuing Effects of Specific Pectins (se abrirá en una nueva ventana)

Autores: Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Publicado en: Molecular Nutrition & Food Research, Edición 68, 2024, ISSN 1613-4125
Editor: John Wiley & Sons Ltd.
DOI: 10.1002/mnfr.202300910

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components (se abrirá en una nueva ventana)

Autores: Rocío Morales-Medina; Stephan Drusch; Francisca Acevedo; Alejandro Castro-Alvarez; Astrid Benie; Denis Poncelet; Marijana M. Dragosavac; María Victoria Defain Tesoriero; Patricia Löwenstein; Verónica Yonaha; Ramiro Iturralde; Regina Gauna Peter; and Paul de Vos
Publicado en: Food and Function, 2022, Página(s) 10870-10881, ISSN 2042-650X
Editor: Royal Society of Chemistry
DOI: 10.1039/d2fo00350c

Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups (se abrirá en una nueva ventana)

Autores: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Publicado en: Food Hydrocolloids, 2023, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.108454

Structure-function effects of different pectin chemistries and its impact on the gastrointestinal immune barrier system (se abrirá en una nueva ventana)

Autores: X. Tang, P. de Vos
Publicado en: Critical Reviews in Food Science and Nutrition, 2023, Página(s) 1-15, ISSN 1040-8398
Editor: Taylor & Francis
DOI: 10.1080/10408398.2023.2290230

Review on the impact of the molecular structure of pectin on the associative phase separation with proteins (se abrirá en una nueva ventana)

Autores: S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Publicado en: Food Hydrocolloids, Edición 156, 2024, Página(s) 110289, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying (se abrirá en una nueva ventana)

Autores: D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Publicado en: Food Hydrocolloids, Edición 153, 2024, Página(s) 109953, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953

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