Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient by Óscar Martínez-Álvarez, Marta M. Calvo, Joaquín Gómez-Estaca

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Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction by Alisson Sisa, Oscar Martínez-Álvarez, Joaquín Gómez-Estaca, Mauricio Mosquera

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Evaluation of by-products from agricultural, livestock and fishing industries as nutrient source for the production of proteolytic enzymes by Alisson Sisa, Cristina Sotomayor, Lucía Buitrón, Joaquín Gómez-Estaca, Oscar Martínez-Alvarez, Mauricio Mosquera

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Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns by Joaquín Gómez-Estaca, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico, Óscar Martínez-Álvarez

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Agro-Industrial Protein Waste and Co-Products Valorization for the Development of Bioplastics: Thermoprocessing and Characterization of Feather Keratin/Gliadin Blends by Carol López-de-Dicastillo, Joaquín Gómez-Estaca, Gracia López-Carballo, Rafael Gavara, Pilar Hernández-Muñoz

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Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin by Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Álvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado

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The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods by Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, María Dolores Álvarez

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