380
Li, Y., Lim, L. T., & Kakuda, Y. (2009). Electrospun zein fibers as carriers to stabilize (−)- epigallocatechingallate. Journal of Food Science, 74(3), C233–C240.
Li, Z., Percival, S. S., Bonard, S., & Gu, L. W. (2011). Fabrication of nanoparticles using partially purified pomegranate ellagitannins and gelatine and their apoptotic effects. Molecular
Nutrition & Food Research, 55(7), 1096–1103.
Li, C. H., Matsui, T., Matsumoto, K., Yamasaki, R., & Kawasaki, T. (2002). Latent production
of angiotensin I-converting enzyme inhibitors from buckwheat protein. Peptide Science, 8(6),
267–274.
Liao, L., Luo, Y., Zhao, M., & Wang, Q. (2012). Preparation and characterization of succinic acid
deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B:
Biointerfaces, 92, 305–314.
Lin, C. C., & Liang, J. H. (2002). Effect of antioxidants on the oxidative stability of chicken breast
meat in a dispersion system. Journal of Food Science, 67, 530–533.
Lin, C. Y., & Chen, L. W. (2008). Comparison of fuel properties and emission characteristicsof
two-and three-phase emulsions prepared by ultrasonically vibrating andmechanically homogenizing emulsification methods. Fuel, 87, 2154–2161.
Links, M. R., Taylor, J., Kruger, M. C., & Taylor, J. R. N. (2015). Sorghum condensed tannins
encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during
digestion to attenuate hyperglycaemia. Journal of Functional Foods, 12, 55–63.
Liu, B. Y., Zhu, K. X., Peng, W., Guo, X. N., & Zhou, H. M. (2016). Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. RSC
Advances, 6(33), 27659–27668.
Liu, J., Jiang, L., Zhang, Y., Du, Z., Qiu, X., Kong, L., & Zhang, H. (2017). Binding behaviors and
structural characteristics of ternary complexes of β-lactoglobulin, curcumin, and fatty acids.
RSC Advances, 7(73), 45960–45967.
Liu, J., Ru, Q., & Ding, Y. (2012). Glycation a promising method for food protein modification:
Physicochemical properties and structure - A review. Food Research International, 49(1),
170–183.
Livney, Y. D. (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid &
Interface Science, 15(1-2), 73–83.
Loveday, S. M., Su, J., Rao, M. A., Anema, S. G., & Singh, H. (2012). Whey protein nanofibrils:
Kinetic, rheological and morphological effects of group IA and IIA cations. International
Dairy Journal, 26, 133–140.
Lozano-Ojalvo, D., Molina, E., & Lopez-Fandino, R. (2016). Hydrolysates of egg white proteins
modulate T- and B-cell responses in mitogen-stimulated murine cells. Food & Function, 17,
1048–1056.
Ma, J., Gan, C., Xu, Q., Zhou, J., & Zhang, J. (2015). Amphiphilic copolymer stabilized coreeshell
structural casein-based emulsion. Colloids and Surfaces A: Physicochemical and Engineering
Aspects, 471, 65–72.
Ma, J., Mao, X., Wang, Q., Yang, S., Zhang, D., Chen, S., & Li, Y. (2014). Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of
hydrolysate derived from whey protein concentrate. LWT - Food Science and Technology, 56,
296–302.
Maa, Y. F., & Hsu, C. C. (1999). Performance of sonication and microfluidization for liquid-liquid
emulsification. Pharmaceutical Development and Technology, 4, 233–240.
Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y. (2010). Effects of homogenization models and emulsifiers on the physicochemical properties of b-carotene nanoemulsions. Journal of Dispersion
Science and Technology, 31, 986–993.
Mason, T. G., Wilking, J. N., Meleson, K., Chang, C. B., & Graves, S. M. (2006). Nanoemulsions:
Formation, structure, and physical properties. Journal of Physics. Condensed Matter, 18(41),
R635.
F. Jhan et al.
Li, Y., Lim, L. T., & Kakuda, Y. (2009). Electrospun zein fibers as carriers to stabilize (−)- epigallocatechingallate. Journal of Food Science, 74(3), C233–C240.
Li, Z., Percival, S. S., Bonard, S., & Gu, L. W. (2011). Fabrication of nanoparticles using partially purified pomegranate ellagitannins and gelatine and their apoptotic effects. Molecular
Nutrition & Food Research, 55(7), 1096–1103.
Li, C. H., Matsui, T., Matsumoto, K., Yamasaki, R., & Kawasaki, T. (2002). Latent production
of angiotensin I-converting enzyme inhibitors from buckwheat protein. Peptide Science, 8(6),
267–274.
Liao, L., Luo, Y., Zhao, M., & Wang, Q. (2012). Preparation and characterization of succinic acid
deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B:
Biointerfaces, 92, 305–314.
Lin, C. C., & Liang, J. H. (2002). Effect of antioxidants on the oxidative stability of chicken breast
meat in a dispersion system. Journal of Food Science, 67, 530–533.
Lin, C. Y., & Chen, L. W. (2008). Comparison of fuel properties and emission characteristicsof
two-and three-phase emulsions prepared by ultrasonically vibrating andmechanically homogenizing emulsification methods. Fuel, 87, 2154–2161.
Links, M. R., Taylor, J., Kruger, M. C., & Taylor, J. R. N. (2015). Sorghum condensed tannins
encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during
digestion to attenuate hyperglycaemia. Journal of Functional Foods, 12, 55–63.
Liu, B. Y., Zhu, K. X., Peng, W., Guo, X. N., & Zhou, H. M. (2016). Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. RSC
Advances, 6(33), 27659–27668.
Liu, J., Jiang, L., Zhang, Y., Du, Z., Qiu, X., Kong, L., & Zhang, H. (2017). Binding behaviors and
structural characteristics of ternary complexes of β-lactoglobulin, curcumin, and fatty acids.
RSC Advances, 7(73), 45960–45967.
Liu, J., Ru, Q., & Ding, Y. (2012). Glycation a promising method for food protein modification:
Physicochemical properties and structure - A review. Food Research International, 49(1),
170–183.
Livney, Y. D. (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid &
Interface Science, 15(1-2), 73–83.
Loveday, S. M., Su, J., Rao, M. A., Anema, S. G., & Singh, H. (2012). Whey protein nanofibrils:
Kinetic, rheological and morphological effects of group IA and IIA cations. International
Dairy Journal, 26, 133–140.
Lozano-Ojalvo, D., Molina, E., & Lopez-Fandino, R. (2016). Hydrolysates of egg white proteins
modulate T- and B-cell responses in mitogen-stimulated murine cells. Food & Function, 17,
1048–1056.
Ma, J., Gan, C., Xu, Q., Zhou, J., & Zhang, J. (2015). Amphiphilic copolymer stabilized coreeshell
structural casein-based emulsion. Colloids and Surfaces A: Physicochemical and Engineering
Aspects, 471, 65–72.
Ma, J., Mao, X., Wang, Q., Yang, S., Zhang, D., Chen, S., & Li, Y. (2014). Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of
hydrolysate derived from whey protein concentrate. LWT - Food Science and Technology, 56,
296–302.
Maa, Y. F., & Hsu, C. C. (1999). Performance of sonication and microfluidization for liquid-liquid
emulsification. Pharmaceutical Development and Technology, 4, 233–240.
Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y. (2010). Effects of homogenization models and emulsifiers on the physicochemical properties of b-carotene nanoemulsions. Journal of Dispersion
Science and Technology, 31, 986–993.
Mason, T. G., Wilking, J. N., Meleson, K., Chang, C. B., & Graves, S. M. (2006). Nanoemulsions:
Formation, structure, and physical properties. Journal of Physics. Condensed Matter, 18(41),
R635.
F. Jhan et al.