377
Gumus, C. E., Decker, E. A., & McClements, D. J. (2017). Gastrointestinal fate of emulsionbased ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins.
Journal of Food Engineering, 207, 90–98.
Gunasekaran, S., Ko, S., & Xiao, L. (2007). Use of whey proteins for encapsulation and controlled
delivery applications. Journal of Food Engineering, 83(1), 31–40.
Haggag, Y. A., & Faheem, A. M. (2015). Evaluation of nano spray drying as a method for drying
and formulation of therapeutic peptides and proteins. Frontiers in Pharmacology, 6, 140.
Hanani, N. Z. A., McNamara, J., Roos, Y. H., & Kerry, J. P. (2013). Food Hydrocolloids, 31(2),
264–269.
Hanefeld, U., Gardossi, L., & Magner, E. (2009). Understanding enzyme immobilisation. Chemical
Society Reviews, 38(2), 453–468.
Hani, N. M., Torkamani, A. E., Azarian, M. H., Mahmood, K. W. A., & Ngalim, S. H. (2017).
Characterisation of electrospun gelatine nanofibres encapsulated with Moringa oleifera bioactive extract. Journal of the Science of Food and Agriculture, 97, 3348–3358.
Haratifar, S., Meckling, K. A., & Corredig, M. (2014). Bioefficacy of tea catechins encapsulated
in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart
(D/v-src) before and after in vitro digestion. Food & Function, 5(6), 1160–1166.
Harris, T., Cook, E. F., Kannel, W., Schatzkin, A., & Goldman, L. (1985). Blood pressure experience and risk of cardiovascular disease in the elderly. Hypertension, 7, 118–124.
Hartmann, R., & Meisel, H. (2007). Food-derived peptides with biological activity: From research
to food applications. Current Opinion in Biotechnology, 18(2), 163–169.
He, H. L., Liu, D., & Ma, C. B. (2013). Review on the angiotensin-I-converting enzyme (ACE)
inhibitor peptides from marine proteins. Applied Biochemistry and Biotechnology, 169,
738–749.
Heger, M., Golen, R. F. V., Broekgaarden, M., & Michel, M. C. (2014). The molecular basis for the
pharmacokinetics and pharmacodynamics of curcumin and its metabolites in relation to cancer.
Pharmacological Reviews, 66, 222–307.
Hernandez-Munoz, P., Lopez-Rubio, A., Lagaron, J. M., & Gavara, R. (2004a). Formaldehyde
cross-linking of gliadin films: Effects on mechanical and water barrier properties.
Biomacromolecules, 5(2), 415–421.
Hernandez-Munoz, P., Villalobos, R., & Chiralt, A. (2004b). Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids, 18, 403–411.
Ho, K. K. H. Y., Schroën, K., San Martín-González, M. F., & Berton-Carabin, C. C. (2017).
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins.
Food Structure, 12, 34–42.
Horiguchi, N., Horiguchi, H., & Suzuki, Y. (2005). Effect of wheat gluten hydrolysate on the
immune system in healthy human subjects. Bioscience, Biotechnology, and Biochemistry, 69,
2445–2449.
Huang, Q., Yu, H., & Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science, 75(1), R50–R57.
Huang, S. L., Hung, C. C., Jao, C. L., Tung, Y. S., & Hsu, K. C. (2014). Porcine skin gelatine
hydrolysate as a dipeptidyl peptidase IV inhibitor improves glycemic control in streptozotocininduced diabetic rats. Journal of Functional Foods, 11, 235–242.
Isuru, R., Ariyarathna, D., & Karunaratne, N. (2016). Microencapsulation stabilizes curcumin for
efficient delivery in food applications. Food Packaging and Shelf Life, 10, 79–86.
Jafari, S. M., Assadpoor, E., He, Y. H., & Bhandari, B. (2008). Re-coalescenceof emulsion droplets
during high-energy emulsification. Food Hydrocolloids, 22(7), 1191–1202.
Jafari, S. M., He, Y., & Bhandari, B. (2006). Nano-emulsion production by sonication and microfluidization - A comparison. International Journal of Food Properties, 9, 475–485.
Jahed, E., Khaledabad, M. A., Almasi, H., & Hasanzadeh, R. (2017). Physicochemical properties
of Carum copticum essential oil loaded chitosan films containing organic nanoreinforcements.
Carbohydrate Polymers, 164, 325–338.
Advances in the Application of Food Proteins and Enzymes
Gumus, C. E., Decker, E. A., & McClements, D. J. (2017). Gastrointestinal fate of emulsionbased ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins.
Journal of Food Engineering, 207, 90–98.
Gunasekaran, S., Ko, S., & Xiao, L. (2007). Use of whey proteins for encapsulation and controlled
delivery applications. Journal of Food Engineering, 83(1), 31–40.
Haggag, Y. A., & Faheem, A. M. (2015). Evaluation of nano spray drying as a method for drying
and formulation of therapeutic peptides and proteins. Frontiers in Pharmacology, 6, 140.
Hanani, N. Z. A., McNamara, J., Roos, Y. H., & Kerry, J. P. (2013). Food Hydrocolloids, 31(2),
264–269.
Hanefeld, U., Gardossi, L., & Magner, E. (2009). Understanding enzyme immobilisation. Chemical
Society Reviews, 38(2), 453–468.
Hani, N. M., Torkamani, A. E., Azarian, M. H., Mahmood, K. W. A., & Ngalim, S. H. (2017).
Characterisation of electrospun gelatine nanofibres encapsulated with Moringa oleifera bioactive extract. Journal of the Science of Food and Agriculture, 97, 3348–3358.
Haratifar, S., Meckling, K. A., & Corredig, M. (2014). Bioefficacy of tea catechins encapsulated
in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart
(D/v-src) before and after in vitro digestion. Food & Function, 5(6), 1160–1166.
Harris, T., Cook, E. F., Kannel, W., Schatzkin, A., & Goldman, L. (1985). Blood pressure experience and risk of cardiovascular disease in the elderly. Hypertension, 7, 118–124.
Hartmann, R., & Meisel, H. (2007). Food-derived peptides with biological activity: From research
to food applications. Current Opinion in Biotechnology, 18(2), 163–169.
He, H. L., Liu, D., & Ma, C. B. (2013). Review on the angiotensin-I-converting enzyme (ACE)
inhibitor peptides from marine proteins. Applied Biochemistry and Biotechnology, 169,
738–749.
Heger, M., Golen, R. F. V., Broekgaarden, M., & Michel, M. C. (2014). The molecular basis for the
pharmacokinetics and pharmacodynamics of curcumin and its metabolites in relation to cancer.
Pharmacological Reviews, 66, 222–307.
Hernandez-Munoz, P., Lopez-Rubio, A., Lagaron, J. M., & Gavara, R. (2004a). Formaldehyde
cross-linking of gliadin films: Effects on mechanical and water barrier properties.
Biomacromolecules, 5(2), 415–421.
Hernandez-Munoz, P., Villalobos, R., & Chiralt, A. (2004b). Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids, 18, 403–411.
Ho, K. K. H. Y., Schroën, K., San Martín-González, M. F., & Berton-Carabin, C. C. (2017).
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins.
Food Structure, 12, 34–42.
Horiguchi, N., Horiguchi, H., & Suzuki, Y. (2005). Effect of wheat gluten hydrolysate on the
immune system in healthy human subjects. Bioscience, Biotechnology, and Biochemistry, 69,
2445–2449.
Huang, Q., Yu, H., & Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science, 75(1), R50–R57.
Huang, S. L., Hung, C. C., Jao, C. L., Tung, Y. S., & Hsu, K. C. (2014). Porcine skin gelatine
hydrolysate as a dipeptidyl peptidase IV inhibitor improves glycemic control in streptozotocininduced diabetic rats. Journal of Functional Foods, 11, 235–242.
Isuru, R., Ariyarathna, D., & Karunaratne, N. (2016). Microencapsulation stabilizes curcumin for
efficient delivery in food applications. Food Packaging and Shelf Life, 10, 79–86.
Jafari, S. M., Assadpoor, E., He, Y. H., & Bhandari, B. (2008). Re-coalescenceof emulsion droplets
during high-energy emulsification. Food Hydrocolloids, 22(7), 1191–1202.
Jafari, S. M., He, Y., & Bhandari, B. (2006). Nano-emulsion production by sonication and microfluidization - A comparison. International Journal of Food Properties, 9, 475–485.
Jahed, E., Khaledabad, M. A., Almasi, H., & Hasanzadeh, R. (2017). Physicochemical properties
of Carum copticum essential oil loaded chitosan films containing organic nanoreinforcements.
Carbohydrate Polymers, 164, 325–338.
Advances in the Application of Food Proteins and Enzymes