Dr Natalia Perez-Moral


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Optimising nutrient release from plant-based foods

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.

Key Publications

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

Coletto E, Latousakis D, Pontifex MG, Crost EH, Vaux L, Perez Santamarina E, Goldson A, Brion A, Hajihosseini MK, Vauzour D, Savva GM, Juge . (2022)

The role of the mucin-glycan foraging Ruminococcus gnavus in the communication between the gut and the brain

Gut Microbes

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Bajka BH, Pinto AM, Perez-Moral N, Saha S, Ryden P, Ahn-Jarvi J, van der, Bland C, Berry SE, Ellis PR, Edwards C. (2022)

Enhanced secretion of satiety-promoting gut hormones in healthy humans following consumption of white bread enriched with cellular chickpea flour: A randomized cross-over study

The American Journal of Clinical Nutrition

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Edwards CH,Ryden P,Pinto AM,Stocchi C,Perez-Moral N,Butterworth PJ,Bajka B,Berry SE,Hill SE,Ellis PR. (2020)

Chemical, physical and glycaemic characterisation of PulseON®: a novel legume cell-powder ingredient for use in the design of functional foods

Journal of Functional Foods, 68, 103918

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Petropoulou K,Salt LJ,Edwards CH,Warren FJ,Garcia-Perez I,Chambers ES,Alshaalan R,Khatib M,Perez-Moral N,Gotts KL,Kellingray L,Stanley R,Koev T,Khimyak YZ,Narbad A,Penney N,Serrano-Contreras JI,Charalambides MN,Blanco JM,Seoane RC,McDonald JAK,Marchesi JR,Holmes E,Godsland IF,Morrison DJ,Preston T,Domoney C,Wilde PJ,Frost GS. (2020)

A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans

Nature Food, 1, 693704

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