374
Chen, L. Y., Remondetto, G. E., & Subirade, M. (2006). Food protein-based materials as nutraceutical delivery systems. Trends in Food Science Technology, 17(5), 272–283.
Chen, W., Xu, Y., Zhang, L., Su, H., & Zheng, X. (2016). Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity. Food
Chemistry, 212, 620–627.
Chen, Y., Ye, R., & Liu, J. (2014). Effects of different concentrations of ethanol and isopropanol on
physicochemical properties of zein-based films. Industrial Crops and Products, 53, 140–147.
Cheng, S. Y., Wang, B. J., & Weng, Y. M. (2015). Antioxidant and antimicrobial edible zein/chitosan composite films fabricated by incorporation of phenolic compounds and dicarboxylic
acids. LWT - Food Science and Technology, 63, 115–121.
Cheng, Y. S., Lu, P. M., Huang, C. Y., & Wu, J. J. (2017). Encapsulation of lycopene with lecithin
and α-tocopherol by supercritical antisolvent process for stability enhancement. The Journal of
Supercritical Fluids, 130, 246–252.
Cheung, L. K. Y., Aluko, R. E., Cliff, M. A., & Li-Chan, E. C. Y. (2015). Effects of exopeptidase
treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates. Journal of Functional Foods, 13, 262–275.
Chi, C., Hu, F., Wang, B., Li, T., & Ding, G. (2015). Antioxidant and anticancer peptides from the
protein hydrolysate of blood clam (Tegillarca granosa) muscle. Journal of Functional Foods,
15, 301–313.
Cho, D., Jo, K., Young-Cho, S., Man-Kim, J., Lim, K., Joo-Suh, H., & Oh, S. (2014). Antioxidant
effect and functional properties of hydrolysates derived from egg-white protein. Korean
Journal for Food Science and Animal Resources, 34, 362–371.
Clare, D. A., & Swaisgood, H. E. (2000). Bioactive milk peptides: A prospectus. Journal of Dairy
Science, 83, 1187–1195.
Cordeiro de Azeredo, H. M. (2012). Edible coatings. In S. Rodrigues & F. A. N. Fernandes (Eds.),
Advances in fruit processing technologies (pp. 345–361). Boca Raton, FL: CRC Press.
Core, J. (2005). Edible, water-resistant film from milk protein. Agricultural Research, 53(11), 21.
Cote, J., Caillet, S., Doyon, G., Sylvain, J. F., & Lacroix, M. (2010). Bioactive compounds in
cranberries and their biological properties. Critical Reviews in Food Science and Nutrition,
50(7), 666–679.
Dai, L., Sun, C., Li, R., Mao, L., Liu, F., & Gao, Y. (2017). Structural characterization, formation
mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by
antisolvent co-precipitation. Food Chemistry, 237, 1163–1171.
Dang, X., Yang, M., Shan, Z., Mansouri, S., May, B. K., & Chen, X. (2017). On spray drying of
oxidized corn starch cross-linked gelatin microcapsules for drug release. Materials Science and
Engineering, 74, 493–500.
Dariush, N. R. (2003). Enzyme immobilization: The state of art in biotechnology. Journal of
Biotechnology, 1(4), 197–206.
Dasgupta, N., & Ranjan, S. (2018). An introduction to food grade nanoemulsions. Singapore,
Singapore: Springer.
Davidov-Pardo, G., Joye, I. J., & McClements, D. J. (2015). Chapter nine food-grade protein based
nanoparticles and microparticles for bioactive delivery: Fabrication, characterization, and utilization. In D. Rossen (Ed.), Advances in protein chemistry and structural biology (pp. 293–
325). Oxford, UK: Academic Press.
Denavi, G. A., Perez-Mateos, M., Anon, M. C., Montero, P., Mauri, A. N., & Gomez-Guillen,
M. C. (2009). Structural and functional properties of soy protein isolate and cod gelatin blend
films. Food Hydrocolloids, 23(8), 2094–2101.
Devi, N., Sarmah, M., Khatun, B., & Maji, T. K. (2017). Encapsulation of active ingredients in
polysaccharide–protein complex coacervates. Advances in Colloid and Interface Science, 239,
136–145.
Diaz, M. N., Frei, B., Vita, J. A., & Keaney, J. F., Jr. (1997). Antioxidants and atherosclerotic heart
disease. New England Journal of Medicine, 337, 408–416.
F. Jhan et al.
Chen, L. Y., Remondetto, G. E., & Subirade, M. (2006). Food protein-based materials as nutraceutical delivery systems. Trends in Food Science Technology, 17(5), 272–283.
Chen, W., Xu, Y., Zhang, L., Su, H., & Zheng, X. (2016). Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity. Food
Chemistry, 212, 620–627.
Chen, Y., Ye, R., & Liu, J. (2014). Effects of different concentrations of ethanol and isopropanol on
physicochemical properties of zein-based films. Industrial Crops and Products, 53, 140–147.
Cheng, S. Y., Wang, B. J., & Weng, Y. M. (2015). Antioxidant and antimicrobial edible zein/chitosan composite films fabricated by incorporation of phenolic compounds and dicarboxylic
acids. LWT - Food Science and Technology, 63, 115–121.
Cheng, Y. S., Lu, P. M., Huang, C. Y., & Wu, J. J. (2017). Encapsulation of lycopene with lecithin
and α-tocopherol by supercritical antisolvent process for stability enhancement. The Journal of
Supercritical Fluids, 130, 246–252.
Cheung, L. K. Y., Aluko, R. E., Cliff, M. A., & Li-Chan, E. C. Y. (2015). Effects of exopeptidase
treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates. Journal of Functional Foods, 13, 262–275.
Chi, C., Hu, F., Wang, B., Li, T., & Ding, G. (2015). Antioxidant and anticancer peptides from the
protein hydrolysate of blood clam (Tegillarca granosa) muscle. Journal of Functional Foods,
15, 301–313.
Cho, D., Jo, K., Young-Cho, S., Man-Kim, J., Lim, K., Joo-Suh, H., & Oh, S. (2014). Antioxidant
effect and functional properties of hydrolysates derived from egg-white protein. Korean
Journal for Food Science and Animal Resources, 34, 362–371.
Clare, D. A., & Swaisgood, H. E. (2000). Bioactive milk peptides: A prospectus. Journal of Dairy
Science, 83, 1187–1195.
Cordeiro de Azeredo, H. M. (2012). Edible coatings. In S. Rodrigues & F. A. N. Fernandes (Eds.),
Advances in fruit processing technologies (pp. 345–361). Boca Raton, FL: CRC Press.
Core, J. (2005). Edible, water-resistant film from milk protein. Agricultural Research, 53(11), 21.
Cote, J., Caillet, S., Doyon, G., Sylvain, J. F., & Lacroix, M. (2010). Bioactive compounds in
cranberries and their biological properties. Critical Reviews in Food Science and Nutrition,
50(7), 666–679.
Dai, L., Sun, C., Li, R., Mao, L., Liu, F., & Gao, Y. (2017). Structural characterization, formation
mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by
antisolvent co-precipitation. Food Chemistry, 237, 1163–1171.
Dang, X., Yang, M., Shan, Z., Mansouri, S., May, B. K., & Chen, X. (2017). On spray drying of
oxidized corn starch cross-linked gelatin microcapsules for drug release. Materials Science and
Engineering, 74, 493–500.
Dariush, N. R. (2003). Enzyme immobilization: The state of art in biotechnology. Journal of
Biotechnology, 1(4), 197–206.
Dasgupta, N., & Ranjan, S. (2018). An introduction to food grade nanoemulsions. Singapore,
Singapore: Springer.
Davidov-Pardo, G., Joye, I. J., & McClements, D. J. (2015). Chapter nine food-grade protein based
nanoparticles and microparticles for bioactive delivery: Fabrication, characterization, and utilization. In D. Rossen (Ed.), Advances in protein chemistry and structural biology (pp. 293–
325). Oxford, UK: Academic Press.
Denavi, G. A., Perez-Mateos, M., Anon, M. C., Montero, P., Mauri, A. N., & Gomez-Guillen,
M. C. (2009). Structural and functional properties of soy protein isolate and cod gelatin blend
films. Food Hydrocolloids, 23(8), 2094–2101.
Devi, N., Sarmah, M., Khatun, B., & Maji, T. K. (2017). Encapsulation of active ingredients in
polysaccharide–protein complex coacervates. Advances in Colloid and Interface Science, 239,
136–145.
Diaz, M. N., Frei, B., Vita, J. A., & Keaney, J. F., Jr. (1997). Antioxidants and atherosclerotic heart
disease. New England Journal of Medicine, 337, 408–416.
F. Jhan et al.