Néstor Sepúlveda

Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery

Oleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and emulsion stability. The rep...

Edible Fungi in Functional Aquafeeds: Prebiotic and Immunostimulatory Effects in Commercially Important Farmed Fish

Aquaculture faces structural constraints linked to input sustainability, animal health, and a persistent reliance on fishmeal and fish oil, alongside the intensive use of antibiotics in high-density production systems. In this context, edible fungi have emerged as promising funct...