375
Duclairoir, C., Orecchioni, A., Depraetere, P., & Nakache, E. (2002). α-Tocopherol encapsulation and in vitro release from wheat gliadin nanoparticles. Journal of Microencapsulation, 19,
53–60.
Duenas, M., Gonzalez-Manzano, S., Gonzalez-Paramas, A., & Santos-Buelga, C. (2010).
Antioxidant evaluation of o-methylated metabolites of catechin, epicatechin and quercetin.
Journal of Pharmaceutical and Biomedical Analysis, 51(2), 443–449.
Elzoghby, A. O., Elgohary, M. M., & Kamel, N. M. (2015). Implications of protein- and peptidebased nanoparticles as potential vehicles for anticancer drugs. In Protein and peptide nanoparticles for drug delivery (1st ed.). Amsterdam, The Netherlands: Elsevier.
Elzoghby, A. O., Helmy, M. W., Samy, W. M., & Elgindy, N. A. (2013). Spray-dried casein-based
micelles as a vehicle for solubilization and controlled delivery of flutamide: Formulation,
characterization, and in vivo pharmacokinetics. European Journal of Pharmaceutics and
Biopharmaceutics, 84, 487–496.
Elzoghby, A. O., Samy, W. M., & Elgindy, N. A. (2012). Albumin-based nanoparticles as potential
controlled release drug delivery systems. Journal of Controlled Release, 167, 168–182.
Embuscado, M. E., & Huber, K. C. (2009). Edible films and coatings for food applications.
Dordrecht, The Netherlands: Springer.
Esfanjani, A. F., Jafari, S. M., & Assadpour, E. (2017). Preparation of a multiple emulsion based
on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food
Chemistry, 221, 1962–1969.
Esmaili, M., Ghaffari, S. M., Moosavi-Movahedi, Z., Atri, M. S., Sharifizadeh, A., & Farhadi, M.
(2011). Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food
industry application. LWT - Food Science and Technology, 44(10), 2166–2172.
Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation
techniques for food bioactive components: A review. Food and Bioprocess Technology, 6(3),
628–647.
Fakhouri, F. M., Martelli, S. M., Caon, T., Velasco, J. I., & Mei, L. H. (2015). Edible films and
coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology, 109, 57–64.
Fan, J. M., Ma, W., Liu, G. Q., Yin, S. W., Tang, C. H., & Yang, X. Q. (2014). Preparation and
characterization of kidney bean protein isolate (KPI)-chitosan (CH) composite films prepared
by ultrasonic pretreatment. Food Hydrocolloids, 36, 60–69.
Fang, R., Hao, R., Wu, X., Li, Q., Leng, X., & Jing, H. (2011). Bovine serum albumin nanoparticle
promotes the stability of quercetin in simulated intestinal fluid. Journal of Agricultural and
Food Chemistry, 59, 6292–6298.
Fernandez, A., Torres-Giner, S., & Lagaron, J. M. (2009). Novel route to stabilization of bioactive
antioxidants by encapsulation in electrospun fibers of zein prolamine. Food Hydrocolloids, 23,
1427–1432.
Ferry, D. R., Smith, A., Malkhandi, J., Fyfe, D. W., Anderson, D., & Baker, J. (1996). Phase I clinical trial of the flavonoid quercetin: Pharmacokinetics and evidence for in vivo tyrosine kinase
inhibition. Clinical Cancer Research, 2, 659–668.
Finnie, C., & Svensson, B. (2009). Barley seed proteomics from spots to structures. Journal of
Proteomics, 72, 315–325.
FitzGerald, R. J., & O’Cuinn, G. (2006). Enzymatic debittering of food protein hydrolysates.
Biotechnology Advances, 24(2), 234–237.
Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. B. (2014a). Total phenolics content
and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272–278.
Flores, F. P., Singh, R. K., & Kong, F. B. (2014b). Physical and storage properties of spraydried blueberry pomace extract with wheyprotein isolate as wall material. Journal of Food
Engineering, 137, 1–6.
Frank, K., Kohler, K., & Schuchmann, H. P. (2011). Formulation of labile hydrophilic ingredients
in multiple emulsions: Influence of the formulation’s composition on the emulsion’s stability
Advances in the Application of Food Proteins and Enzymes
Duclairoir, C., Orecchioni, A., Depraetere, P., & Nakache, E. (2002). α-Tocopherol encapsulation and in vitro release from wheat gliadin nanoparticles. Journal of Microencapsulation, 19,
53–60.
Duenas, M., Gonzalez-Manzano, S., Gonzalez-Paramas, A., & Santos-Buelga, C. (2010).
Antioxidant evaluation of o-methylated metabolites of catechin, epicatechin and quercetin.
Journal of Pharmaceutical and Biomedical Analysis, 51(2), 443–449.
Elzoghby, A. O., Elgohary, M. M., & Kamel, N. M. (2015). Implications of protein- and peptidebased nanoparticles as potential vehicles for anticancer drugs. In Protein and peptide nanoparticles for drug delivery (1st ed.). Amsterdam, The Netherlands: Elsevier.
Elzoghby, A. O., Helmy, M. W., Samy, W. M., & Elgindy, N. A. (2013). Spray-dried casein-based
micelles as a vehicle for solubilization and controlled delivery of flutamide: Formulation,
characterization, and in vivo pharmacokinetics. European Journal of Pharmaceutics and
Biopharmaceutics, 84, 487–496.
Elzoghby, A. O., Samy, W. M., & Elgindy, N. A. (2012). Albumin-based nanoparticles as potential
controlled release drug delivery systems. Journal of Controlled Release, 167, 168–182.
Embuscado, M. E., & Huber, K. C. (2009). Edible films and coatings for food applications.
Dordrecht, The Netherlands: Springer.
Esfanjani, A. F., Jafari, S. M., & Assadpour, E. (2017). Preparation of a multiple emulsion based
on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food
Chemistry, 221, 1962–1969.
Esmaili, M., Ghaffari, S. M., Moosavi-Movahedi, Z., Atri, M. S., Sharifizadeh, A., & Farhadi, M.
(2011). Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food
industry application. LWT - Food Science and Technology, 44(10), 2166–2172.
Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation
techniques for food bioactive components: A review. Food and Bioprocess Technology, 6(3),
628–647.
Fakhouri, F. M., Martelli, S. M., Caon, T., Velasco, J. I., & Mei, L. H. (2015). Edible films and
coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology, 109, 57–64.
Fan, J. M., Ma, W., Liu, G. Q., Yin, S. W., Tang, C. H., & Yang, X. Q. (2014). Preparation and
characterization of kidney bean protein isolate (KPI)-chitosan (CH) composite films prepared
by ultrasonic pretreatment. Food Hydrocolloids, 36, 60–69.
Fang, R., Hao, R., Wu, X., Li, Q., Leng, X., & Jing, H. (2011). Bovine serum albumin nanoparticle
promotes the stability of quercetin in simulated intestinal fluid. Journal of Agricultural and
Food Chemistry, 59, 6292–6298.
Fernandez, A., Torres-Giner, S., & Lagaron, J. M. (2009). Novel route to stabilization of bioactive
antioxidants by encapsulation in electrospun fibers of zein prolamine. Food Hydrocolloids, 23,
1427–1432.
Ferry, D. R., Smith, A., Malkhandi, J., Fyfe, D. W., Anderson, D., & Baker, J. (1996). Phase I clinical trial of the flavonoid quercetin: Pharmacokinetics and evidence for in vivo tyrosine kinase
inhibition. Clinical Cancer Research, 2, 659–668.
Finnie, C., & Svensson, B. (2009). Barley seed proteomics from spots to structures. Journal of
Proteomics, 72, 315–325.
FitzGerald, R. J., & O’Cuinn, G. (2006). Enzymatic debittering of food protein hydrolysates.
Biotechnology Advances, 24(2), 234–237.
Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. B. (2014a). Total phenolics content
and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272–278.
Flores, F. P., Singh, R. K., & Kong, F. B. (2014b). Physical and storage properties of spraydried blueberry pomace extract with wheyprotein isolate as wall material. Journal of Food
Engineering, 137, 1–6.
Frank, K., Kohler, K., & Schuchmann, H. P. (2011). Formulation of labile hydrophilic ingredients
in multiple emulsions: Influence of the formulation’s composition on the emulsion’s stability
Advances in the Application of Food Proteins and Enzymes