381
Masotti, A. I., Buckley, N., Champagne, C. P., & Green-Johnson, J. (2011). Immunomodulatory
bioactivity of soy and milk ferments on monocyte and macrophage models. Food Research
International, 44, 2475–2481.
Matsui, T., ChunHui, L., Tanaka, T., Maki, T., Osajima, Y., & Matsumoto, K. (2000). Depressor
effect of wheat germ hydrolysate and its novel angiotensin I-converting enzyme inhibitory peptide, Ile-Val-Tyr, and the metabolism in rat and human plasma. Biological and Pharmaceutical
Bulletin, 23, 427–431.
McClements, D. J. (2015). Nanoscale nutrient delivery systems for food applications: Improving
bioactive dispersibility, stability, and bioavailability. Journal of Food Science, 80(7),
N1602–N1611.
McClements, D. J., & Rao, J. (2011). Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science
and Nutrition, 51(4), 285–330.
McHugh, T. H. (2000). Protein-lipid interactions in edible films and coatings. Nahrung, 44,
148–151.
Mehranfar, F., Bordbar, A. K., & Parastar, H. (2013). A combined spectroscopic, molecular docking and molecular dynamic simulation study on the interaction of quercetin with beta-casein
nanoparticles. Journal of Photochemistry and Photobiology B: Biology, 127, 100–107.
Mei, Y., & Zhao, Y. (2003). Barrier and mechanical properties of milk protein-based edible films
containing nutraceuticals. Journal of Agricultural and Food Chemistry, 51(7), 1914–1918.
Memarpoor-Yazdia, M., Mahakia, H., & Zare-Zardinib, H. (2013). Antioxidant activity of protein
hydrolysates and purified peptides from Zizyphus jujuba fruits. Journal of Functional Foods,
5, 62–70.
Min, S., Harris, L. J., & Krochta, J. M. (2005). Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70,
317–324.
Mohammadian, M., & Madadlou, A. (2016). Characterization of fibrillated antioxidant whey
protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocolloids, 52,
221–230.
Mohammadian, M., Salami, M., Momen, S., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi,
A. A. (2018). Enhancing the aqueous solubility of curcumin at acidic condition through
the complexation with whey protein nanofibrils. Food Hydrocolloids, 87, 902. https://doi.
org/10.1016/j.foodhyd.2018.09.001
Molinaro, S., Cruz-Romero, M., Sensidoni, A., Morris, M., Lagazio, C., & Kerry, J. P. (2015).
Innovative Food Science and Emerging Technologies, 30(12), 15–23.
Mullen, A. M., Álvarez, C., Zeugolis, D. I., Henchion, M., O’Neill, E., & Drummond, L. (2017).
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat
processing chains. Meat Science, 132(Suppl. C), 90–98.
Nabavi, S. F., Russo, G. L., Daglia, M., & Nabavi, S. M. (2015). Role of quercetin as an alternative
for obesity treatment: You are what you eat! Food Chemistry, 179, 305–310.
Nasri, R., Abdelhedi, O., Jemil, I., Daoued, I., Hamden, K., & Kallel, C. (2015). Ameliorating
effects of goby fish protein hydrolysates on high-fat-high-fructose diet-induced hyperglycemia,
oxidative stress and deterioration of kidney function in rats. Chemico-Biological Interactions,
242, 71–80.
Nelson, R., Katayama, S., Mine, Y., Duarte, J., & Matar, C. (2007). Immunomodulating effects of
egg yolk low lipid peptic digests in a murine model. Food and Agricultural Immunology, 18,
1–15.
Neo, Y. P., Ray, S., Jin, J., Gizdavic-Nikolaidis, M., Nieuwoudt, M. K., Liu, D. Y., & Quek, S. Y.
(2013). Encapsulation of food grade antioxidant in natural biopolymer by electrospinning
technique: A physicochemical study based on zein-gallicacid system. Food Chemistry, 136(2),
1013–1021.
Advances in the Application of Food Proteins and Enzymes
Masotti, A. I., Buckley, N., Champagne, C. P., & Green-Johnson, J. (2011). Immunomodulatory
bioactivity of soy and milk ferments on monocyte and macrophage models. Food Research
International, 44, 2475–2481.
Matsui, T., ChunHui, L., Tanaka, T., Maki, T., Osajima, Y., & Matsumoto, K. (2000). Depressor
effect of wheat germ hydrolysate and its novel angiotensin I-converting enzyme inhibitory peptide, Ile-Val-Tyr, and the metabolism in rat and human plasma. Biological and Pharmaceutical
Bulletin, 23, 427–431.
McClements, D. J. (2015). Nanoscale nutrient delivery systems for food applications: Improving
bioactive dispersibility, stability, and bioavailability. Journal of Food Science, 80(7),
N1602–N1611.
McClements, D. J., & Rao, J. (2011). Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science
and Nutrition, 51(4), 285–330.
McHugh, T. H. (2000). Protein-lipid interactions in edible films and coatings. Nahrung, 44,
148–151.
Mehranfar, F., Bordbar, A. K., & Parastar, H. (2013). A combined spectroscopic, molecular docking and molecular dynamic simulation study on the interaction of quercetin with beta-casein
nanoparticles. Journal of Photochemistry and Photobiology B: Biology, 127, 100–107.
Mei, Y., & Zhao, Y. (2003). Barrier and mechanical properties of milk protein-based edible films
containing nutraceuticals. Journal of Agricultural and Food Chemistry, 51(7), 1914–1918.
Memarpoor-Yazdia, M., Mahakia, H., & Zare-Zardinib, H. (2013). Antioxidant activity of protein
hydrolysates and purified peptides from Zizyphus jujuba fruits. Journal of Functional Foods,
5, 62–70.
Min, S., Harris, L. J., & Krochta, J. M. (2005). Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70,
317–324.
Mohammadian, M., & Madadlou, A. (2016). Characterization of fibrillated antioxidant whey
protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocolloids, 52,
221–230.
Mohammadian, M., Salami, M., Momen, S., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi,
A. A. (2018). Enhancing the aqueous solubility of curcumin at acidic condition through
the complexation with whey protein nanofibrils. Food Hydrocolloids, 87, 902. https://doi.
org/10.1016/j.foodhyd.2018.09.001
Molinaro, S., Cruz-Romero, M., Sensidoni, A., Morris, M., Lagazio, C., & Kerry, J. P. (2015).
Innovative Food Science and Emerging Technologies, 30(12), 15–23.
Mullen, A. M., Álvarez, C., Zeugolis, D. I., Henchion, M., O’Neill, E., & Drummond, L. (2017).
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat
processing chains. Meat Science, 132(Suppl. C), 90–98.
Nabavi, S. F., Russo, G. L., Daglia, M., & Nabavi, S. M. (2015). Role of quercetin as an alternative
for obesity treatment: You are what you eat! Food Chemistry, 179, 305–310.
Nasri, R., Abdelhedi, O., Jemil, I., Daoued, I., Hamden, K., & Kallel, C. (2015). Ameliorating
effects of goby fish protein hydrolysates on high-fat-high-fructose diet-induced hyperglycemia,
oxidative stress and deterioration of kidney function in rats. Chemico-Biological Interactions,
242, 71–80.
Nelson, R., Katayama, S., Mine, Y., Duarte, J., & Matar, C. (2007). Immunomodulating effects of
egg yolk low lipid peptic digests in a murine model. Food and Agricultural Immunology, 18,
1–15.
Neo, Y. P., Ray, S., Jin, J., Gizdavic-Nikolaidis, M., Nieuwoudt, M. K., Liu, D. Y., & Quek, S. Y.
(2013). Encapsulation of food grade antioxidant in natural biopolymer by electrospinning
technique: A physicochemical study based on zein-gallicacid system. Food Chemistry, 136(2),
1013–1021.
Advances in the Application of Food Proteins and Enzymes