379
Kowalczyk, D., Gustaw, W., Swieca, M., & Baraniak, B. (2014). A study on the mechanical
properties of pea protein isolate films. Journal of Food Processing and Preservation, 38(4),
1726–1736.
Krissansen, G. W. (2007). Emerging health properties of whey proteins and their clinical implications. Journal of the American College of Nutrition, 26, 713S–723S.
Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical, and
functional properties. Critical Reviews in Food Science and Nutrition, 40, 43–81.
Krochta, J. M., & de Mulder-Johnston, C. (1997). Edible and biodegradable polymer films:
Challenges and opportunities. Food Technology, 51, 60–74.
Krull, L. H., & Inglett, G. E. (1971). Industrial uses of gluten. Cereal Science Today, 16(8),
232–261.
Kumar, D., Chatli, M. K., Singh, R., & Mehta, N. (2016a). Antioxidant and antimicrobial activity
of camel milk casein hydrolysates and its fractions. Small Ruminant Research, 139, 20–25.
Kumar, D. D., Mann, B., Pothuraju, R., Sharma, R., Bajaj, R., & Minaxi, M. (2016b). Formulation
and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in icecream. Food & Function, 7(1), 417–424.
Lahl, W. J., & Grindstaff, D. A. (1989). Spices and seasonings: Hydrolyzed proteins. In Proceedings
of the 6th SIFST Symposium on Food Ingredients—Applications, Status and Safety, 27–29 April
1989 (pp. 51–65). Singapore, Singapore: Singapore Institute of Food Science and Technology.
Lakhanpal, P., & Rai, D. K. (2007). Quercetin: A versatile flavonoid. Internet Journal of Medical
Update, 2(2), 1–16.
Lassoued, I., Trigui, M., Ghlissi, Z., Nasri, R., Jamoussi, K., & Kessis, M. (2014). Evaluation of
hypocholesterolemic effect and antioxidant activity of Boops boops proteins in cholesterol-fed
rats. Food & Function, 5, 1224–1231.
Lawton, J. W. (2002). Zein: A history of processing and use. Cereal Chemistry, 79, 1–18.
Lee, M., Kovacs-Nolan, J., Archbold, T., Fan, M. Z., Juneja, L. R., Okubo, T., & Mine, Y. (2009).
Therapeutic potential of hen egg white peptides for the treatment of intestinal inflammation.
Journal of Functional Foods, 1, 161–169.
Lee, Y. S., Park, M. J., Choi, J. E., Kim, J. Y., Nam, M. S., & Jeong, Y. H. (2007). Effects of silk
protein hydrolysates on blood glucose level, serum insulin and leptin secretion in OLETF rats.
Journal of the Korean Society of Food Science and Nutrition, 36, 703–707.
Lens, J. P., de Graaf, L. A., Stevels, W. M., Dietz, C. H. J. T., Verhelst, K. C. S., Vereijken, J. M.,
& Kolster, P. (2003). Influence of processing and storage conditions on the mechanical and
barrier properties of films cast from aqueous wheat gluten dispersions. Industrial Crops and
Products, 17, 119–130.
Leong, T. S. H., Wooster, T. J., Kentish, S. E., & Ashokkumar, M. (2009). Minimising oildroplet
size using ultrasonic emulsification. Ultrasonics Sonochemistry, 16(6), 721–727.
Lestringant, P., Guri, A., Gulseren, I., Relkin, P., & Corredig, M. (2014). Effect of processing on
physicochemical characteristics and bioefficacy of beta-lactoglobulin-epigallocatechin-3-gallate complexes. Journal of Agricultural and Food Chemistry, 62(33), 8357–8364.
Li, B., Du, W., Jin, J., & Du, Q. (2012). Preservation of (−)-epigallocatechin-3-gallate antioxidant
properties loaded in heat treated beta-lactoglobulin nanoparticles. Journal of Agricultural and
Food Chemistry, 60(13), 3477–3484.
Li, C., Wang, J., Shi, J., Huang, X., Peng, Q., & Xue, F. (2015). Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials. Food
Hydrocolloids, 45, 301–308.
Li, H., Wang, D., Liu, C., Zhu, J., Fan, M., Sun, X., … Cao, Y. (2018a). Fabrication of stable zein
nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin. Food
Hydrocolloids, 87, 342–351. https://doi.org/10.1016/j.foodhyd.2018.08.002
Li, J., Xu, X., Chen, Z., Wang, T., Wang, L., & Zhong, Q. (2018b). Biological macromolecule
delivery system fabricated using zein and gum arabic to control the release rate of encapsulated tocopherol during in vitro digestion. Food Research International, 114, 251. https://doi.
org/10.1016/j.foodres.2018.08.073
Advances in the Application of Food Proteins and Enzymes
Kowalczyk, D., Gustaw, W., Swieca, M., & Baraniak, B. (2014). A study on the mechanical
properties of pea protein isolate films. Journal of Food Processing and Preservation, 38(4),
1726–1736.
Krissansen, G. W. (2007). Emerging health properties of whey proteins and their clinical implications. Journal of the American College of Nutrition, 26, 713S–723S.
Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical, and
functional properties. Critical Reviews in Food Science and Nutrition, 40, 43–81.
Krochta, J. M., & de Mulder-Johnston, C. (1997). Edible and biodegradable polymer films:
Challenges and opportunities. Food Technology, 51, 60–74.
Krull, L. H., & Inglett, G. E. (1971). Industrial uses of gluten. Cereal Science Today, 16(8),
232–261.
Kumar, D., Chatli, M. K., Singh, R., & Mehta, N. (2016a). Antioxidant and antimicrobial activity
of camel milk casein hydrolysates and its fractions. Small Ruminant Research, 139, 20–25.
Kumar, D. D., Mann, B., Pothuraju, R., Sharma, R., Bajaj, R., & Minaxi, M. (2016b). Formulation
and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in icecream. Food & Function, 7(1), 417–424.
Lahl, W. J., & Grindstaff, D. A. (1989). Spices and seasonings: Hydrolyzed proteins. In Proceedings
of the 6th SIFST Symposium on Food Ingredients—Applications, Status and Safety, 27–29 April
1989 (pp. 51–65). Singapore, Singapore: Singapore Institute of Food Science and Technology.
Lakhanpal, P., & Rai, D. K. (2007). Quercetin: A versatile flavonoid. Internet Journal of Medical
Update, 2(2), 1–16.
Lassoued, I., Trigui, M., Ghlissi, Z., Nasri, R., Jamoussi, K., & Kessis, M. (2014). Evaluation of
hypocholesterolemic effect and antioxidant activity of Boops boops proteins in cholesterol-fed
rats. Food & Function, 5, 1224–1231.
Lawton, J. W. (2002). Zein: A history of processing and use. Cereal Chemistry, 79, 1–18.
Lee, M., Kovacs-Nolan, J., Archbold, T., Fan, M. Z., Juneja, L. R., Okubo, T., & Mine, Y. (2009).
Therapeutic potential of hen egg white peptides for the treatment of intestinal inflammation.
Journal of Functional Foods, 1, 161–169.
Lee, Y. S., Park, M. J., Choi, J. E., Kim, J. Y., Nam, M. S., & Jeong, Y. H. (2007). Effects of silk
protein hydrolysates on blood glucose level, serum insulin and leptin secretion in OLETF rats.
Journal of the Korean Society of Food Science and Nutrition, 36, 703–707.
Lens, J. P., de Graaf, L. A., Stevels, W. M., Dietz, C. H. J. T., Verhelst, K. C. S., Vereijken, J. M.,
& Kolster, P. (2003). Influence of processing and storage conditions on the mechanical and
barrier properties of films cast from aqueous wheat gluten dispersions. Industrial Crops and
Products, 17, 119–130.
Leong, T. S. H., Wooster, T. J., Kentish, S. E., & Ashokkumar, M. (2009). Minimising oildroplet
size using ultrasonic emulsification. Ultrasonics Sonochemistry, 16(6), 721–727.
Lestringant, P., Guri, A., Gulseren, I., Relkin, P., & Corredig, M. (2014). Effect of processing on
physicochemical characteristics and bioefficacy of beta-lactoglobulin-epigallocatechin-3-gallate complexes. Journal of Agricultural and Food Chemistry, 62(33), 8357–8364.
Li, B., Du, W., Jin, J., & Du, Q. (2012). Preservation of (−)-epigallocatechin-3-gallate antioxidant
properties loaded in heat treated beta-lactoglobulin nanoparticles. Journal of Agricultural and
Food Chemistry, 60(13), 3477–3484.
Li, C., Wang, J., Shi, J., Huang, X., Peng, Q., & Xue, F. (2015). Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials. Food
Hydrocolloids, 45, 301–308.
Li, H., Wang, D., Liu, C., Zhu, J., Fan, M., Sun, X., … Cao, Y. (2018a). Fabrication of stable zein
nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin. Food
Hydrocolloids, 87, 342–351. https://doi.org/10.1016/j.foodhyd.2018.08.002
Li, J., Xu, X., Chen, Z., Wang, T., Wang, L., & Zhong, Q. (2018b). Biological macromolecule
delivery system fabricated using zein and gum arabic to control the release rate of encapsulated tocopherol during in vitro digestion. Food Research International, 114, 251. https://doi.
org/10.1016/j.foodres.2018.08.073
Advances in the Application of Food Proteins and Enzymes