228
Montejano, J. G., Hamann, D. D., Ball, H. R., Jr., & Lanier, T. C. (1984). Thermally induced gelation of native and modified egg white-rheological changes during processing; final strengths
and microstructures. Journal of Food Science, 49, 1249–1257.
Morillon, V., Debeaufort, F., Blond, G., Capelle, M., & Voilley, A. (2002). Factors affecting the
moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science
and Nutrition, 42(1), 67–89.
Nelson, D. L., & Cox, M. M. (2013). Lehninger principles of biochemistry. New York, NY: Worth
Publishers.
Osborne, T. B. (1924). The vegetable proteins (p. 154). London, UK: Longmans.
Oussalah, M., Caillet, S., Salmiéri, S., Saucier, L., & Lacroix, M. (2004). Antimicrobial and
antioxidant effects of milk protein-based film containing essential oils for the preservation of
whole beef muscle. Journal of Agricultural and Food Chemistry, 52(18), 5598–5605.
Resendiz-Vazquez, J. A., Ulloa, J. A., Urías-Silvas, J. E., Bautista-Rosales, P. U., RamírezRamírez, J. C., Rosas-Ulloa, P., & González-Torres, L. (2017). Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus)
seed protein isolate. Ultrasonics Sonochemistry, 37, 436–444.
Reza Mozafari, M., Johnson, C., Hatziantoniou, S., & Demetzos, C. (2008). Nanoliposomes and
their applications in food nanotechnology. Journal of Liposome Research, 18(4), 309–327.
Romani, V. P., Machado, A. V., Olsen, B. D., & Martins, V. G. (2018). Effects of pH modification
in proteins from fish (Whitemouth croaker) and their application in food packaging films. Food
Hydrocolloids, 74, 307–314.
Salunkhe, D. K., Chavan, J. K., Adsule, R. N., & Kadam, S. S. (1992). Sunflower. In World oilseeds: Chemistry, technology and utilization (pp. 97–139). New York, NY: Van Nostrand
Reinhold Publishing.
Segat, A., Misra, N. N., Fabbro, A., Buchini, F., Lippe, G., Cullen, P. J., & Innocente, N. (2014).
Effects of ozone processing on chemical, structural and functional properties of whey protein
isolate. Food Research International, 66, 365–372.
Seydim, A. C., & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films
incorporated with oregano, rosemary and garlic essential oils. Food Research International,
39(5), 639–644.
Shewry, P. R., Halford, N. G., Belton, P. S., & Tatham, A. S. (2002). The structure and properties
of gluten: An elastic protein from wheat grain. Philos. Trans. R. Soc. Lond. Ser. B Biol. Sci.,
357, 133–142.
Sozer, N., & Kokini, J. L. (2009). Nanotechnology and its applications in the food sector. Trends
in Biotechnology, 27(2), 82–89.
Srinivasa, P. C., Ramesh, M. N., & Tharanathan, R. N. (2007). Effect of plasticizers and fatty acids
on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids, 21(7),
1113–1122.
Stefanović, A. B., Jovanović, J. R., Dojčinović, M. B., Lević, S. M., Nedović, V. A., Bugarski,
B. M., & Knežević-Jugović, Z. D. (2017). Effect of the controlled high-intensity ultrasound
on improving functionality and structural changes of egg white proteins. Food and Bioprocess
Technology, 10(7), 1.
Sutariya, S., & Patel, H. (2017). Effect of hydrogen peroxide on improving the heat stability of
whey protein isolate solutions. Food Chemistry, 223, 114–120.
Tandang-Silvas, M. R., Cabanos, C. S., Carrazco Peña, L. D., De La Rosa, A. P. B., Osuna-Castro,
J. A., Utsumi, S., … Maruyama, N. (2012). Crystal structure of a major seed storage protein,
11S proglobulin, from Amaranthus hypochondriacus: Insight into its physico-chemical properties. Food Chemistry, 135, 819–826.
Tang, C. H., Wang, X. S., & Yang, X. Q. (2009). Enzymatic hydrolysis of hemp (Cannabis sativa
L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates.
Food Chemistry, 114(4), 1484–1490.
N. A. Mir et al.
Montejano, J. G., Hamann, D. D., Ball, H. R., Jr., & Lanier, T. C. (1984). Thermally induced gelation of native and modified egg white-rheological changes during processing; final strengths
and microstructures. Journal of Food Science, 49, 1249–1257.
Morillon, V., Debeaufort, F., Blond, G., Capelle, M., & Voilley, A. (2002). Factors affecting the
moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science
and Nutrition, 42(1), 67–89.
Nelson, D. L., & Cox, M. M. (2013). Lehninger principles of biochemistry. New York, NY: Worth
Publishers.
Osborne, T. B. (1924). The vegetable proteins (p. 154). London, UK: Longmans.
Oussalah, M., Caillet, S., Salmiéri, S., Saucier, L., & Lacroix, M. (2004). Antimicrobial and
antioxidant effects of milk protein-based film containing essential oils for the preservation of
whole beef muscle. Journal of Agricultural and Food Chemistry, 52(18), 5598–5605.
Resendiz-Vazquez, J. A., Ulloa, J. A., Urías-Silvas, J. E., Bautista-Rosales, P. U., RamírezRamírez, J. C., Rosas-Ulloa, P., & González-Torres, L. (2017). Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus)
seed protein isolate. Ultrasonics Sonochemistry, 37, 436–444.
Reza Mozafari, M., Johnson, C., Hatziantoniou, S., & Demetzos, C. (2008). Nanoliposomes and
their applications in food nanotechnology. Journal of Liposome Research, 18(4), 309–327.
Romani, V. P., Machado, A. V., Olsen, B. D., & Martins, V. G. (2018). Effects of pH modification
in proteins from fish (Whitemouth croaker) and their application in food packaging films. Food
Hydrocolloids, 74, 307–314.
Salunkhe, D. K., Chavan, J. K., Adsule, R. N., & Kadam, S. S. (1992). Sunflower. In World oilseeds: Chemistry, technology and utilization (pp. 97–139). New York, NY: Van Nostrand
Reinhold Publishing.
Segat, A., Misra, N. N., Fabbro, A., Buchini, F., Lippe, G., Cullen, P. J., & Innocente, N. (2014).
Effects of ozone processing on chemical, structural and functional properties of whey protein
isolate. Food Research International, 66, 365–372.
Seydim, A. C., & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films
incorporated with oregano, rosemary and garlic essential oils. Food Research International,
39(5), 639–644.
Shewry, P. R., Halford, N. G., Belton, P. S., & Tatham, A. S. (2002). The structure and properties
of gluten: An elastic protein from wheat grain. Philos. Trans. R. Soc. Lond. Ser. B Biol. Sci.,
357, 133–142.
Sozer, N., & Kokini, J. L. (2009). Nanotechnology and its applications in the food sector. Trends
in Biotechnology, 27(2), 82–89.
Srinivasa, P. C., Ramesh, M. N., & Tharanathan, R. N. (2007). Effect of plasticizers and fatty acids
on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids, 21(7),
1113–1122.
Stefanović, A. B., Jovanović, J. R., Dojčinović, M. B., Lević, S. M., Nedović, V. A., Bugarski,
B. M., & Knežević-Jugović, Z. D. (2017). Effect of the controlled high-intensity ultrasound
on improving functionality and structural changes of egg white proteins. Food and Bioprocess
Technology, 10(7), 1.
Sutariya, S., & Patel, H. (2017). Effect of hydrogen peroxide on improving the heat stability of
whey protein isolate solutions. Food Chemistry, 223, 114–120.
Tandang-Silvas, M. R., Cabanos, C. S., Carrazco Peña, L. D., De La Rosa, A. P. B., Osuna-Castro,
J. A., Utsumi, S., … Maruyama, N. (2012). Crystal structure of a major seed storage protein,
11S proglobulin, from Amaranthus hypochondriacus: Insight into its physico-chemical properties. Food Chemistry, 135, 819–826.
Tang, C. H., Wang, X. S., & Yang, X. Q. (2009). Enzymatic hydrolysis of hemp (Cannabis sativa
L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates.
Food Chemistry, 114(4), 1484–1490.
N. A. Mir et al.