I am a Biophysical Chemist. I have over the years worked as a polymer, analytical, colloidal, and biophysical chemist in different institutions including the Institute of Food Research (Biotechnology, and Food and Health Departments), the School of Chemical Sciences (University of East Anglia, Norwich, UK), and in the Chemical Engineering Group (University of the Basque Country, Spain). I have worked in the synthesis, analysis and characterisation of structured systems and their interactions with molecules for their application in encapsulation-release systems, bioavailability studies, uptake and targeted delivery of specific molecules and molecular recognition techniques.
My current research is focused on gaining knowledge and understanding of the influence of the structure of plant-based food products in the digestion, release, and bioavailability of nutrients. As well as studying the nutritional and health impact generated by legumes, we investigate the preparation of new food products with potential health benefits.
Perez-Moral N., Watt S., Wilde P. J.(2014) Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase. Food Hydrocolloids 42 215-222
Perez-Moral N., Chueca Gonzalez M., Parker R.(2013) Preparation of iron-loaded alginate gel beads and their release characteristics under simulated gastrointestinal conditions. Food Hydrocolloids 31 114-120
Perez-Moral N., Mayes A. G.(2007) Molecularly Imprinted Multi-Layer Core-Shell Nanoparticles – A Surface Grafting Approach. Macromolecular Rapid Communications 28 2170-2175
Perez-Moral N., Mayes A. G.(2004) Comparative Study of Imprinted Polymer Particles Prepared by Different Polymerisation Methods. Analytica Chimica Acta 504 15-21
Perez N., Whitcombe M. J., Vulfson E. N.(2001) Surface Imprinting of Cholesterol on Submicrometer Core-Shell Emulsion Particles. Macromolecules 34 830-836