372
non- toxic and less-allergenicity. Proteins can also offer an advantageous formulation for the nano-encapsulation of bioactive compounds by using nano-spray drying, nano- precipitation, coacervation, electro-spinning and electro-spraying and
emulsion techniques which can provide high encapsulation efficiency and excellent
release profile.
References
Abd El-Salam, M. H., El-Shibiny, S., & Salem, A. (2009). Factors affecting the functional properties of whey protein products. Food Reviews International, 25, 251–270.
Abdel-majeed, N. A., Khelil, O. A., & Danial, E. N. (2012). Immobilization technology for
enhancing bio-products industry. African Journal of Biotechnology, 11(71), 13528–13539.
Aceituno-Medina, M., Mendoza, S., Rodriguez, B. A., Lagaron, J. M., & Lopez-Rubio, A. (2015).
Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through
encapsulation within food-grade electrospun fibers. Journal of Functional Foods, 12, 332–341.
Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current
Opinion in Colloid & Interface Science, 14, 3–15.
Almajano, M. P., Carbo, R., Delgado, M. E., & Gordon, M. H. (2007). Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid.
Journal of Food Science, 72(5), C258–C263.
Amfep.
(2009).
Retrieved
from
www.amfep.org/sites/default/files/
Amfep-List-of-Commercial-Enzymes
Andreani, L., Cercena, R., Ramos, B. G. Z., & Soldi, V. (2009). Development and characterization
of wheat gluten microspheres for use in a controlled release system. Materials Science and
Engineering, 29, 524–531.
Arcan, I., & Yemenicioglu, A. (2011). Incorporating phenolic compounds opens a new perspective
to use zein films as flexible bioactive packaging materials. Food Research International, 44,
550–556.
Ariyarathna, I. R., & Karunaratne, D. N. (2015). Use of chickpea protein for encapsulation of folate
to enhance nutritional potency and stability. Food and Bioproducts Processing, 95, 76–82.
Arvanitoyannis, I. S. (2002). Formation and properties of collagen and gelatine films and coating.
In A. Gennadios (Ed.), Protein-based films and coating (pp. 275–304). Boca Raton, FL: CRC
Press.
Baars, R. J., Van-Leeuwen, Y. M., Hendrix, Y., Velikov, K. P., Kegel, W. K., & Philipse, A. P.
(2015). Morphology-controlled functional colloids by heterocoagulation of zein and nanoparticles. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 483, 209–215.
Bamdad, F., Goli, A. H., & Kadivar, M. (2006). Preparation and characterization of proteinous
film from lentil (Lens culinaris) Edible film from lentil (Lens culinaris). Food Research
International, 39, 106–111.
Bar-Zeev, M., Assaraf, Y. G., & Livney, Y. D. (2016). β-Casein nanovehicles for oral delivery
of chemotherapeutic drug combinations overcoming P-glycoprotein mediated multidrug resistance in human gastric cancer cells. Oncotarget, 7(17), 23322–23334.
Berendsen, R., Guell, C., & Ferrando, M. (2015). Aprocyanidin-rich extract encapsulated in waterin- oil-in-water emulsions produced by premix membrane emulsification. Food Hydrocolloids,
43, 636–648.
Berti, C., Roncoroni, L., Falini, M. L., Caramanico, R., Dolfini, E., & Bardella, M. T. (2007).
Celiac-related properties of chemically and enzymatically modified gluten proteins. Journal of
Agricultural and Food Chemistry, 55, 2482–2488.
Betz, M., & Kulozik, U. (2011). Whey protein gels for the entrapment of bioactive anthocyanins
from bilberry extract. International Dairy Journal, 21(9), 703–710.
F. Jhan et al.
non- toxic and less-allergenicity. Proteins can also offer an advantageous formulation for the nano-encapsulation of bioactive compounds by using nano-spray drying, nano- precipitation, coacervation, electro-spinning and electro-spraying and
emulsion techniques which can provide high encapsulation efficiency and excellent
release profile.
References
Abd El-Salam, M. H., El-Shibiny, S., & Salem, A. (2009). Factors affecting the functional properties of whey protein products. Food Reviews International, 25, 251–270.
Abdel-majeed, N. A., Khelil, O. A., & Danial, E. N. (2012). Immobilization technology for
enhancing bio-products industry. African Journal of Biotechnology, 11(71), 13528–13539.
Aceituno-Medina, M., Mendoza, S., Rodriguez, B. A., Lagaron, J. M., & Lopez-Rubio, A. (2015).
Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through
encapsulation within food-grade electrospun fibers. Journal of Functional Foods, 12, 332–341.
Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current
Opinion in Colloid & Interface Science, 14, 3–15.
Almajano, M. P., Carbo, R., Delgado, M. E., & Gordon, M. H. (2007). Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid.
Journal of Food Science, 72(5), C258–C263.
Amfep.
(2009).
Retrieved
from
www.amfep.org/sites/default/files/
Amfep-List-of-Commercial-Enzymes
Andreani, L., Cercena, R., Ramos, B. G. Z., & Soldi, V. (2009). Development and characterization
of wheat gluten microspheres for use in a controlled release system. Materials Science and
Engineering, 29, 524–531.
Arcan, I., & Yemenicioglu, A. (2011). Incorporating phenolic compounds opens a new perspective
to use zein films as flexible bioactive packaging materials. Food Research International, 44,
550–556.
Ariyarathna, I. R., & Karunaratne, D. N. (2015). Use of chickpea protein for encapsulation of folate
to enhance nutritional potency and stability. Food and Bioproducts Processing, 95, 76–82.
Arvanitoyannis, I. S. (2002). Formation and properties of collagen and gelatine films and coating.
In A. Gennadios (Ed.), Protein-based films and coating (pp. 275–304). Boca Raton, FL: CRC
Press.
Baars, R. J., Van-Leeuwen, Y. M., Hendrix, Y., Velikov, K. P., Kegel, W. K., & Philipse, A. P.
(2015). Morphology-controlled functional colloids by heterocoagulation of zein and nanoparticles. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 483, 209–215.
Bamdad, F., Goli, A. H., & Kadivar, M. (2006). Preparation and characterization of proteinous
film from lentil (Lens culinaris) Edible film from lentil (Lens culinaris). Food Research
International, 39, 106–111.
Bar-Zeev, M., Assaraf, Y. G., & Livney, Y. D. (2016). β-Casein nanovehicles for oral delivery
of chemotherapeutic drug combinations overcoming P-glycoprotein mediated multidrug resistance in human gastric cancer cells. Oncotarget, 7(17), 23322–23334.
Berendsen, R., Guell, C., & Ferrando, M. (2015). Aprocyanidin-rich extract encapsulated in waterin- oil-in-water emulsions produced by premix membrane emulsification. Food Hydrocolloids,
43, 636–648.
Berti, C., Roncoroni, L., Falini, M. L., Caramanico, R., Dolfini, E., & Bardella, M. T. (2007).
Celiac-related properties of chemically and enzymatically modified gluten proteins. Journal of
Agricultural and Food Chemistry, 55, 2482–2488.
Betz, M., & Kulozik, U. (2011). Whey protein gels for the entrapment of bioactive anthocyanins
from bilberry extract. International Dairy Journal, 21(9), 703–710.
F. Jhan et al.