376
and on the stability of entrapped bioactives. Journal of Dispersion Science and Technology,
32(12), 1753–1758.
Fucinos, C., Míguez, M., Fuciños, P., Pastrana, L. M., Rúa, M. L., & Vicente, A. A. (2017).
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes.
Innovative Food Science and Emerging Technologies, 40, 10–17.
Galus, S., & Kadzinska, J. (2016). Whey protein edible films modified with almond and walnut
oils. Food Hydrocolloids, 52, 78–86.
Garrido, J., & Borges, F. (2013). Wine and grape polyphenols - A chemical perspective. Food
Research International, 54, 1844–1858.
Gennadios, A., McHugh, T., Weller, C., & Krochta, J. M. (1994). Edible coatings and films based
on proteins. In J. M. Krochta, E. A. Baldwin, & M. Nisperos-Carriedo (Eds.), Edible coatings
and films to improve food quality (pp. 231–247). Chicago, IL: Technomic.
Gennadios, A., & Weller, C. L. (1990). Edible films and coatings from wheat and corn proteins.
Food Technology, 44(10), 63–69.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Application of spraydrying in microencapsulation of food ingredients: An overview. Food Research International,
40, 1107–1121.
Ghasemi, S., Jafari, S. M., Assadpour, E., & Khomeiri, M. (2018). Nanoencapsulation of D-limonene
within nanocarriers produced by pectin-whey protein complexes. Food Hydrocolloids, 77,
152–162.
Ghidelli, C., Mateos, M., Rojas-Argudo, C., & Pérez-Gago, M. B. (2014). Extending the shelf
life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging. Postharvest Biology and Technology, 95, 81–87.
Gibellini, L., Pinti, M., Nasi, M., Montagna, J. P., De Biasi, S., & Roat, E. (2011). Quercetin and
cancer chemoprevention. Evidence-based Complementary and Alternative Medicine, 2011,
1–15.
Gomez-Estaca, J., Balaguer, M. P., Gavara, R., & Hernandez-Munoz, P. (2012). Formation of
zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food
Hydrocolloids, 28(1), 82–91.
Gomez-Estaca, J., Balaguer, M. P., López-Carballo, G., Gavara, R., & Hernández-Muñoz, P.
(2017). Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization. Food Hydrocolloids, 70, 313–320.
Gomez-Estaca, J., Gavara, R., & Hernandez-Munoz, P. (2015). Encapsulation of curcumin in
electrosprayed gelatine microspheres enhances its bioaccessibility and widens its uses in food
applications. Innovative Food Science Emerging Technologies, 29, 302–307.
Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. E., & Montero, M. P. (2011). Functional
and bioactive properties of collagen and gelatin from alternative sources: A review. Food
Hydrocolloids, 25, 1813–1827.
Gomez-Mascaraque, L. G., Hernandez-Rojas, M., Tarancon, P., Tenon, M., Feuillere, N., & Velez
Ruiz, J. F. (2017). Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits. LWT - Food Science and Technology, 81, 77–86.
Gontard, N., Thibault, R., Cuq, B., & Guilbert, S. (1996). Influence of relative humidity and
film composition on oxygen and carbon dioxide permeabilities of edible films. Journal of
Agricultural and Food Chemistry, 44, 1064–1069.
Gonzalez-Perez, S., & Arellano, J. B. (2009). Vegetable protein isolates. In G. O. Phillips & P. A.
Williams (Eds.), Handbook of hydrocolloids. Oxford, UK: Woodhead Publishing.
Gontard, N., Guilbert, S., & Cuq, J. L. (1992). Edible wheat gluten films: Influence of the main
process variables on film properties using response surface methodology. Journal of Food
Science, 57(1).
Guilbert, S. (1995). Technology and application of edible protective films. In M. Mathlouthi (Ed.),
Food packaging and preservation (pp. 371–394). London, UK: Elsevier Applied Science.
F. Jhan et al.
and on the stability of entrapped bioactives. Journal of Dispersion Science and Technology,
32(12), 1753–1758.
Fucinos, C., Míguez, M., Fuciños, P., Pastrana, L. M., Rúa, M. L., & Vicente, A. A. (2017).
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes.
Innovative Food Science and Emerging Technologies, 40, 10–17.
Galus, S., & Kadzinska, J. (2016). Whey protein edible films modified with almond and walnut
oils. Food Hydrocolloids, 52, 78–86.
Garrido, J., & Borges, F. (2013). Wine and grape polyphenols - A chemical perspective. Food
Research International, 54, 1844–1858.
Gennadios, A., McHugh, T., Weller, C., & Krochta, J. M. (1994). Edible coatings and films based
on proteins. In J. M. Krochta, E. A. Baldwin, & M. Nisperos-Carriedo (Eds.), Edible coatings
and films to improve food quality (pp. 231–247). Chicago, IL: Technomic.
Gennadios, A., & Weller, C. L. (1990). Edible films and coatings from wheat and corn proteins.
Food Technology, 44(10), 63–69.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Application of spraydrying in microencapsulation of food ingredients: An overview. Food Research International,
40, 1107–1121.
Ghasemi, S., Jafari, S. M., Assadpour, E., & Khomeiri, M. (2018). Nanoencapsulation of D-limonene
within nanocarriers produced by pectin-whey protein complexes. Food Hydrocolloids, 77,
152–162.
Ghidelli, C., Mateos, M., Rojas-Argudo, C., & Pérez-Gago, M. B. (2014). Extending the shelf
life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging. Postharvest Biology and Technology, 95, 81–87.
Gibellini, L., Pinti, M., Nasi, M., Montagna, J. P., De Biasi, S., & Roat, E. (2011). Quercetin and
cancer chemoprevention. Evidence-based Complementary and Alternative Medicine, 2011,
1–15.
Gomez-Estaca, J., Balaguer, M. P., Gavara, R., & Hernandez-Munoz, P. (2012). Formation of
zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food
Hydrocolloids, 28(1), 82–91.
Gomez-Estaca, J., Balaguer, M. P., López-Carballo, G., Gavara, R., & Hernández-Muñoz, P.
(2017). Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization. Food Hydrocolloids, 70, 313–320.
Gomez-Estaca, J., Gavara, R., & Hernandez-Munoz, P. (2015). Encapsulation of curcumin in
electrosprayed gelatine microspheres enhances its bioaccessibility and widens its uses in food
applications. Innovative Food Science Emerging Technologies, 29, 302–307.
Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. E., & Montero, M. P. (2011). Functional
and bioactive properties of collagen and gelatin from alternative sources: A review. Food
Hydrocolloids, 25, 1813–1827.
Gomez-Mascaraque, L. G., Hernandez-Rojas, M., Tarancon, P., Tenon, M., Feuillere, N., & Velez
Ruiz, J. F. (2017). Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits. LWT - Food Science and Technology, 81, 77–86.
Gontard, N., Thibault, R., Cuq, B., & Guilbert, S. (1996). Influence of relative humidity and
film composition on oxygen and carbon dioxide permeabilities of edible films. Journal of
Agricultural and Food Chemistry, 44, 1064–1069.
Gonzalez-Perez, S., & Arellano, J. B. (2009). Vegetable protein isolates. In G. O. Phillips & P. A.
Williams (Eds.), Handbook of hydrocolloids. Oxford, UK: Woodhead Publishing.
Gontard, N., Guilbert, S., & Cuq, J. L. (1992). Edible wheat gluten films: Influence of the main
process variables on film properties using response surface methodology. Journal of Food
Science, 57(1).
Guilbert, S. (1995). Technology and application of edible protective films. In M. Mathlouthi (Ed.),
Food packaging and preservation (pp. 371–394). London, UK: Elsevier Applied Science.
F. Jhan et al.