373
Betz, M., Steiner, B., Schantz, M., Oidtmann, J., Mader, K., Richling, E., & Kulozik, U. (2012).
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels. Food
Research International, 47(1), 51–57.
Bhushani, J. A., & Anandharamakrishnan, C. (2014). Electrospinning and electrosprayingtechniques: Potential food based applications. Trends in Food Science and Technology, 38(1),
21–33.
Bilek, S. E., Yılmaz, F. M., & Ozkan, G. (2017). The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. Food and
Bioproducts Processing, 102, 72–80.
Blanco, E., Smoukov, S., Velev, O., & Velikov, K. P. (2016). Organic-inorganic patchy particles as
a versatile platform for foam and emulsion stabilization. Faraday Discussions, 191, 73.
Blumberg, J. B., Camesano, T. A., Cassidy, A., Kris-Etherton, P., Howell, A., Manach, C., &
Vita, J. A. (2013). Cranberries and their bioactive constituents in human health. Advances in
Nutrition, 4(6), 618–632.
Bonnaillie, L. M., Zhang, H., Akkurt, S., Yam, K. L., & Tomasula, P. M. (2014). Casein films: The
effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties. Polymers, 6(7), 2018–2036.
Bourtoom, T. (2008). Edible films and coatings: Characteristics and properties. International Food
Research Journal, 15(3), 237–248.
Bourtoom, T. (2009). Edible protein films: Properties enhancement. International Food Research
Journal, 16, 1–9.
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional
properties and applications in food and feed. Food Research International, 43(2), 414–431.
Brena, B. M., & Batista-Viera, F. (2006). Immobilization of enzymes. In J. M. Guisan (Ed.),
Immobilization of enzymes and cells (2nd ed.). Totowa, NJ: Humana Press Inc, ISBN
1-59745-053-7.
Brode, P. F., Erwin, C. R., Rauch, D. S., Barnett, B. L., Armpriester, J. M., Wang, E. S. F., &
Rubingh, D. N. (1996). Subtilisin BPN’ variants: Increased hydrolytic activity on surfacebound substrates via decreased surface activity. Biochemistry, 36, 3162–3169.
Bucci, L. R., & Unlu, L. (2000). Protein and amino acid supplements in exercise and sport. In
I. Wolinsky & J. A. Driskell (Eds.), Energy-yielding macronutrients and energy metabolism in
sports nutrition (pp. 191–212). Boca Raton, FL: CRC Press.
Cai, X., Fang, Z., Dou, J., Yu, A., & Zhai, G. (2013). Bioavailability of quercetin: Problems and
promises. Current Medicinal Chemistry, 20, 2572–2582.
Cao, N., Fu, Y., & He, J. (2007). Preparation and physical properties of soy protein isolate and
gelatin composite films. Food Hydrocolloids, 21, 1153–1162.
Celus, I., Brijs, K., & Delcour, J. A. (2007). Enzymatic hydrolysis of brewers’ spent grain proteins
and techno-functional properties of the resulting hydrolysates. Journal of Agricultural and
Food Chemistry, 55, 8703–8710.
Cerqueira, M. A., Pinheiro, A. C., Silva, H. D., Ramos, P. E., Azevedo, M. A., Flores-López, M. L.,
… Vicente, A. A. (2014). Design of bionanosystems for oral delivery of functional compounds.
Food Engineering Reviews, 6, 1–19.
Chalamaiah, M., Dinesh-Kumar, B., Hemalatha, R., & Jyothirmayi, T. (2012). Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135, 3020–3038.
Chalamaiah, M., Hemalatha, R., Jyothirmayi, T., Diwan, P. V., Bhaskarachary, K., & Vajreswari,
A. (2015). Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg (roe). Nutrition, 31, 388–398.
Chang, C., Varankovich, N., & Nickerson, M. T. (2016). Microencapsulation of canola oil by lentil
protein isolate-based wall materials. Food Chemistry, 212, 264–273.
Chen, F. P., Li, B. S., & Tang, C. H. (2015). Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment. Food Research International, 75, 157–165.
Advances in the Application of Food Proteins and Enzymes
Betz, M., Steiner, B., Schantz, M., Oidtmann, J., Mader, K., Richling, E., & Kulozik, U. (2012).
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels. Food
Research International, 47(1), 51–57.
Bhushani, J. A., & Anandharamakrishnan, C. (2014). Electrospinning and electrosprayingtechniques: Potential food based applications. Trends in Food Science and Technology, 38(1),
21–33.
Bilek, S. E., Yılmaz, F. M., & Ozkan, G. (2017). The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. Food and
Bioproducts Processing, 102, 72–80.
Blanco, E., Smoukov, S., Velev, O., & Velikov, K. P. (2016). Organic-inorganic patchy particles as
a versatile platform for foam and emulsion stabilization. Faraday Discussions, 191, 73.
Blumberg, J. B., Camesano, T. A., Cassidy, A., Kris-Etherton, P., Howell, A., Manach, C., &
Vita, J. A. (2013). Cranberries and their bioactive constituents in human health. Advances in
Nutrition, 4(6), 618–632.
Bonnaillie, L. M., Zhang, H., Akkurt, S., Yam, K. L., & Tomasula, P. M. (2014). Casein films: The
effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties. Polymers, 6(7), 2018–2036.
Bourtoom, T. (2008). Edible films and coatings: Characteristics and properties. International Food
Research Journal, 15(3), 237–248.
Bourtoom, T. (2009). Edible protein films: Properties enhancement. International Food Research
Journal, 16, 1–9.
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional
properties and applications in food and feed. Food Research International, 43(2), 414–431.
Brena, B. M., & Batista-Viera, F. (2006). Immobilization of enzymes. In J. M. Guisan (Ed.),
Immobilization of enzymes and cells (2nd ed.). Totowa, NJ: Humana Press Inc, ISBN
1-59745-053-7.
Brode, P. F., Erwin, C. R., Rauch, D. S., Barnett, B. L., Armpriester, J. M., Wang, E. S. F., &
Rubingh, D. N. (1996). Subtilisin BPN’ variants: Increased hydrolytic activity on surfacebound substrates via decreased surface activity. Biochemistry, 36, 3162–3169.
Bucci, L. R., & Unlu, L. (2000). Protein and amino acid supplements in exercise and sport. In
I. Wolinsky & J. A. Driskell (Eds.), Energy-yielding macronutrients and energy metabolism in
sports nutrition (pp. 191–212). Boca Raton, FL: CRC Press.
Cai, X., Fang, Z., Dou, J., Yu, A., & Zhai, G. (2013). Bioavailability of quercetin: Problems and
promises. Current Medicinal Chemistry, 20, 2572–2582.
Cao, N., Fu, Y., & He, J. (2007). Preparation and physical properties of soy protein isolate and
gelatin composite films. Food Hydrocolloids, 21, 1153–1162.
Celus, I., Brijs, K., & Delcour, J. A. (2007). Enzymatic hydrolysis of brewers’ spent grain proteins
and techno-functional properties of the resulting hydrolysates. Journal of Agricultural and
Food Chemistry, 55, 8703–8710.
Cerqueira, M. A., Pinheiro, A. C., Silva, H. D., Ramos, P. E., Azevedo, M. A., Flores-López, M. L.,
… Vicente, A. A. (2014). Design of bionanosystems for oral delivery of functional compounds.
Food Engineering Reviews, 6, 1–19.
Chalamaiah, M., Dinesh-Kumar, B., Hemalatha, R., & Jyothirmayi, T. (2012). Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135, 3020–3038.
Chalamaiah, M., Hemalatha, R., Jyothirmayi, T., Diwan, P. V., Bhaskarachary, K., & Vajreswari,
A. (2015). Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg (roe). Nutrition, 31, 388–398.
Chang, C., Varankovich, N., & Nickerson, M. T. (2016). Microencapsulation of canola oil by lentil
protein isolate-based wall materials. Food Chemistry, 212, 264–273.
Chen, F. P., Li, B. S., & Tang, C. H. (2015). Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment. Food Research International, 75, 157–165.
Advances in the Application of Food Proteins and Enzymes