382
Nesterenko, A., Alric, I., Silvestre, F., & Durrieu, V. (2013). Vegetable proteins in microencapsulation: Are view of recent interventions and their effectiveness. Industrial Crops and Products,
42, 469–479.
Nongonierma, A., & O’keeffe, M. (2016). Milk protein hydrolysates and bioactive peptides. In
Advanced Dairy Chemistry (pp. 417–482). New York, NY: Springer.
Oancea, A. M., Aprodu, I., Ghinea, I. O., Barbu, V., Ioniţă, E., & Bahrim, G. (2017). A bottom-up
approach for encapsulation of sour cherries anthocyanins by using β- lactoglobulin as matrices.
Journal of Food Engineering, 210, 83–90.
Oanceaa, A. M., Hasan, M., Vasile, A. M., Barbu, V., Enachi, E., Bahrim, G., … Stănciuc, N.
(2018). Functional evaluation of microencapsulated anthocyanins from sour cherries skins
extract in whey proteins isolate. LWT - Food Science and Technology, 95, 129–134.
Oidtmann, J., Schantz, M., Mader, K., Baum, M., Berg, S., Betz, M., & Richling, E. (2012).
Preparation and comparative release characteristics of three anthocyanin encapsulation systems. Journal of Agricultural and Food Chemistry, 60(3), 844–851.
Orliac, O., Rouilly, A., Silvestre, F., & Rigal, L. (2002). Effect of additives on the mechanical properties, hydrophobicity and water uptake of thermo-moulded films produced from sunflower
protein isolate. Polymer, 43, 5417–5425.
Oses, J., Fabregat-Vazquez, M., Pedroza-Islas, R., Tomas, S. A., Cruz-Orea, A., & Mate, J. I.
(2009). Development and characterization of composite edible films based on whey protein
isolate and mesquite gum. Journal of Food Engineering, 92, 56–62.
Ouattara, B., Giroux, M., Smoragiewicz, W., Saucier, L., & Lacroix, M. (2002b). Combined effect
of gamma irradiation, ascorbic acid and edible film on the improvement of microbial and biochemical characteristics of ground beef. Journal of Food Protection, 65(6), 981–987.
Ouattara, B., Le, T. C., Vachon, C., Mateescu, M. A., & Lacroix, M. (2002a). Use of gamma irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk
protein films. Radiation Physics and Chemistry, 63, 821–825.
Ozcalik, O., & Tihminlioglu, F. (2013). Barrier properties of corn zein nanocomposite coated polypropylene films for food packaging applications. Journal of Food Engineering, 114, 505–513.
Pan, D. D., Wu, Z., Liu, J., Cao, X. Y., & Zeng, X. Q. (2013). Immunomodulatory and hypoallergenic properties of milk protein hydrolysates in ICR mice. Journal of Dairy Science, 96,
4958–4964.
Pan, X., Zhao, Y., Hu, F., Chi, C., & Wang, B. (2016). Anticancer activity of a hexapeptide from
skate (Raja porosa) cartilage protein hydrolysate in HeLa cells. Marine Drugs, 14, 153–164.
Pappas, E., & Schaich, K. M. (2009). Phytochemicals of cranberries and cranberry products:
Characterization, potential health effects, and processing stability. Critical Reviews in Food
Science and Nutrition, 49(9), 741–781.
Paramawati, R., Yoshino, T., & Isobe, S. (2001). Properties of plasticized-zein film as affected by
plasticizer treatments. Food Science and Technology Research, 7, 191–194.
Pasupuleti, V. K., & Braun, S. (2010). State of the art manufacturing of protein hydrolysates. In
Protein hydrolysates in biotechnology (pp. 11–32). Dordrecht, The Netherlands: Springer.
Patel, A. R., Heussen, P. C., Hazekamp, J., Drost, E., & Velikov, K. P. (2012). Quercetin loaded
biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with
hydrophobic protein in aqueous medium. Food Chemistry, 133, 423–429.
Patel, A. R., & Velikov, K. P. (2014). Zein as a source of functional colloidal nano- and microstructures. Current Opinion in Colloid & Interface Science, 19(5), 450–458.
Penalva, R., Esparza, I., Agüeros, M., Gonzalez-Navarro, C. J., Gonzalez-Ferrero, C., & Irache,
J. M. (2015). Casein nanoparticles as carriers for the oral delivery of folic acid. Food
Hydrocolloids, 44, 399–406.
Pena-Ramos, E. A., & Xiong, Y. (2002). Antioxidant activity of soy protein hydrolysates in a liposomal system. Journal of Food Science, 67, 2952–2956.
Perlstein, H., Bavli, Y., Turovsky, T., Rubinstein, A., Danino, D., & Stepensky, D. (2014). Betacasein nanocarriers of celecoxib for improved oral bioavailability. European Journal of
Nanomedicine, 6(4), 217–226.
F. Jhan et al.
Nesterenko, A., Alric, I., Silvestre, F., & Durrieu, V. (2013). Vegetable proteins in microencapsulation: Are view of recent interventions and their effectiveness. Industrial Crops and Products,
42, 469–479.
Nongonierma, A., & O’keeffe, M. (2016). Milk protein hydrolysates and bioactive peptides. In
Advanced Dairy Chemistry (pp. 417–482). New York, NY: Springer.
Oancea, A. M., Aprodu, I., Ghinea, I. O., Barbu, V., Ioniţă, E., & Bahrim, G. (2017). A bottom-up
approach for encapsulation of sour cherries anthocyanins by using β- lactoglobulin as matrices.
Journal of Food Engineering, 210, 83–90.
Oanceaa, A. M., Hasan, M., Vasile, A. M., Barbu, V., Enachi, E., Bahrim, G., … Stănciuc, N.
(2018). Functional evaluation of microencapsulated anthocyanins from sour cherries skins
extract in whey proteins isolate. LWT - Food Science and Technology, 95, 129–134.
Oidtmann, J., Schantz, M., Mader, K., Baum, M., Berg, S., Betz, M., & Richling, E. (2012).
Preparation and comparative release characteristics of three anthocyanin encapsulation systems. Journal of Agricultural and Food Chemistry, 60(3), 844–851.
Orliac, O., Rouilly, A., Silvestre, F., & Rigal, L. (2002). Effect of additives on the mechanical properties, hydrophobicity and water uptake of thermo-moulded films produced from sunflower
protein isolate. Polymer, 43, 5417–5425.
Oses, J., Fabregat-Vazquez, M., Pedroza-Islas, R., Tomas, S. A., Cruz-Orea, A., & Mate, J. I.
(2009). Development and characterization of composite edible films based on whey protein
isolate and mesquite gum. Journal of Food Engineering, 92, 56–62.
Ouattara, B., Giroux, M., Smoragiewicz, W., Saucier, L., & Lacroix, M. (2002b). Combined effect
of gamma irradiation, ascorbic acid and edible film on the improvement of microbial and biochemical characteristics of ground beef. Journal of Food Protection, 65(6), 981–987.
Ouattara, B., Le, T. C., Vachon, C., Mateescu, M. A., & Lacroix, M. (2002a). Use of gamma irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk
protein films. Radiation Physics and Chemistry, 63, 821–825.
Ozcalik, O., & Tihminlioglu, F. (2013). Barrier properties of corn zein nanocomposite coated polypropylene films for food packaging applications. Journal of Food Engineering, 114, 505–513.
Pan, D. D., Wu, Z., Liu, J., Cao, X. Y., & Zeng, X. Q. (2013). Immunomodulatory and hypoallergenic properties of milk protein hydrolysates in ICR mice. Journal of Dairy Science, 96,
4958–4964.
Pan, X., Zhao, Y., Hu, F., Chi, C., & Wang, B. (2016). Anticancer activity of a hexapeptide from
skate (Raja porosa) cartilage protein hydrolysate in HeLa cells. Marine Drugs, 14, 153–164.
Pappas, E., & Schaich, K. M. (2009). Phytochemicals of cranberries and cranberry products:
Characterization, potential health effects, and processing stability. Critical Reviews in Food
Science and Nutrition, 49(9), 741–781.
Paramawati, R., Yoshino, T., & Isobe, S. (2001). Properties of plasticized-zein film as affected by
plasticizer treatments. Food Science and Technology Research, 7, 191–194.
Pasupuleti, V. K., & Braun, S. (2010). State of the art manufacturing of protein hydrolysates. In
Protein hydrolysates in biotechnology (pp. 11–32). Dordrecht, The Netherlands: Springer.
Patel, A. R., Heussen, P. C., Hazekamp, J., Drost, E., & Velikov, K. P. (2012). Quercetin loaded
biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with
hydrophobic protein in aqueous medium. Food Chemistry, 133, 423–429.
Patel, A. R., & Velikov, K. P. (2014). Zein as a source of functional colloidal nano- and microstructures. Current Opinion in Colloid & Interface Science, 19(5), 450–458.
Penalva, R., Esparza, I., Agüeros, M., Gonzalez-Navarro, C. J., Gonzalez-Ferrero, C., & Irache,
J. M. (2015). Casein nanoparticles as carriers for the oral delivery of folic acid. Food
Hydrocolloids, 44, 399–406.
Pena-Ramos, E. A., & Xiong, Y. (2002). Antioxidant activity of soy protein hydrolysates in a liposomal system. Journal of Food Science, 67, 2952–2956.
Perlstein, H., Bavli, Y., Turovsky, T., Rubinstein, A., Danino, D., & Stepensky, D. (2014). Betacasein nanocarriers of celecoxib for improved oral bioavailability. European Journal of
Nanomedicine, 6(4), 217–226.
F. Jhan et al.