383
Peyron, A. (1991). Lenrobage et les produits filmogenes: un nouveau mode demballage. Viandes
et Produits Carnés, 12(2), 41–46.
Picchio, M. L., Linck, Y. G., Monti, G. A., Gugliotta, L. M., Minari, R. J., & Alvarez-Igarzabal,
C. I. (2018). Casein films crosslinked by tannic acid for food packaging applications. Food
Hydrocolloids, 84, 424–434.
Picot, L., Bordenave, S., Didelot, S., Fruitier-Arnaudin, I., Sannier, F., & Thorkelsson, G. (2006).
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process
Biochemistry, 41, 1217–1222.
Pinheiro, A. C., Coimbra, M. A., & Vicente, A. A. (2016). In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – effect of interfacial composition. Food
Hydrocolloids, 52, 460–467.
Pokora, M., Eckert, E., Zambrowicz, A., Bobak, L., Szołtysik, M., Dąbrowska, A., & Trziszka, T.
(2013). Biological and functional properties of proteolytic enzyme modified egg protein byproducts. Food Science and Nutrition, 1, 184–195.
Priprem, A., Watanatorn, J., Sutthiparinyanont, S., Phachonpai, W., & Muchimapura, S. (2008).
Anxiety and cognitive effects of quercetin liposomes in rats. Nanomedicine: Nanotechnology,
Biology and Medicine, 4(1), 70–78.
Qian, C., & McClements, D. (2011). Formation of nanoemulsions stabilized by model foodgrade emulsifiers using high pressure homogenization: Factors affecting particle size. Food
Hydrocolloids, 25, 1000–1008.
Qiu, J., Zheng, Q., Fang, L., Wang, Y., Min, M., Shen, C., … Xiong, C. (2018). Preparation and
characterization of casein-carrageenan conjugates and selfassembled microcapsules for encapsulation of red pigment from paprika. Carbohydrate Polymers, 196, 322–331.
Raksakulthai, R., & Haard, N. F. (2003). Exopeptidases and their application to reduce bitterness
in food: A review. Critical Reviews in Food Science and Nutrition, 43(4), 401–445.
Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., &
Malcata, F. X. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate
base to improve the shelf life of cheese. Journal of Dairy Science, 95(11), 6282–6292.
Ramos, O. L., Reinas, I., Silva, S. I., Fernandes, J. C., Cerqueira, M. A., & Pereira, R. N. (2013).
Effect of whey protein purity and glycerol content upon physical properties of edible films
manufactured therefrom. Food Hydrocolloids, 30, 110–122.
Rao, P. J., & Khanum, H. (2016). A green chemistry approach for nanoencapsulation of bioactive
compound – Curcumin. LWT - Food Science and Technology, 65, 695–702.
Rascón, M. P., Beristain, C. I., Garcia, H. S., & Salgado, M. A. (2011). Carotenoid retention and
storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials. LWT- Food Science and Technology, 44, 549–557.
Reneker, D. H., & Chun, I. (1996). Nanometre diameter fibres of polymer, produced by electrospinning. Nanotechnology, 7(3), 216–223.
Robin, A. L., & Sankhla, D. (2013). European legislative framework controlling the use of food
additives. In M. Saltmarsh (Ed.), Essential guide to food additives (pp. 44–53). Cambridge,
UK: RSC Publishing.
Roblet, C., Akhtar, M. J., Mikhaylin, S., Pilon, G., Gill, T., Marette, A., & Bazinet, L. (2016).
Enhancement of glucose uptake in muscular cell by peptide fractions separated by electrodialysis with filtration membrane from salmon frame protein hydrolysate. Journal of Functional
Foods, 22, 337–346.
Rocca-Smith, J. R., Marcuzzo, E., Karbowiak, T., Centa, J., Giacometti, M., Scapin, F., …
Debeaufort, F. (2016). Effect of lipid incorporation on functional properties of wheat gluten
based edible films. Journal of Cereal Science, 69, 275–282.
Sabato, S. F., Ouattara, B., Yu, H., D’Aprano, G., & Lacroix, M. (2001). Mechanical and barrier
properties of cross-linked soy and whey protein based films. Journal of Agricultural and Food
Chemistry, 49, 1397–1403.
Advances in the Application of Food Proteins and Enzymes
Peyron, A. (1991). Lenrobage et les produits filmogenes: un nouveau mode demballage. Viandes
et Produits Carnés, 12(2), 41–46.
Picchio, M. L., Linck, Y. G., Monti, G. A., Gugliotta, L. M., Minari, R. J., & Alvarez-Igarzabal,
C. I. (2018). Casein films crosslinked by tannic acid for food packaging applications. Food
Hydrocolloids, 84, 424–434.
Picot, L., Bordenave, S., Didelot, S., Fruitier-Arnaudin, I., Sannier, F., & Thorkelsson, G. (2006).
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process
Biochemistry, 41, 1217–1222.
Pinheiro, A. C., Coimbra, M. A., & Vicente, A. A. (2016). In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – effect of interfacial composition. Food
Hydrocolloids, 52, 460–467.
Pokora, M., Eckert, E., Zambrowicz, A., Bobak, L., Szołtysik, M., Dąbrowska, A., & Trziszka, T.
(2013). Biological and functional properties of proteolytic enzyme modified egg protein byproducts. Food Science and Nutrition, 1, 184–195.
Priprem, A., Watanatorn, J., Sutthiparinyanont, S., Phachonpai, W., & Muchimapura, S. (2008).
Anxiety and cognitive effects of quercetin liposomes in rats. Nanomedicine: Nanotechnology,
Biology and Medicine, 4(1), 70–78.
Qian, C., & McClements, D. (2011). Formation of nanoemulsions stabilized by model foodgrade emulsifiers using high pressure homogenization: Factors affecting particle size. Food
Hydrocolloids, 25, 1000–1008.
Qiu, J., Zheng, Q., Fang, L., Wang, Y., Min, M., Shen, C., … Xiong, C. (2018). Preparation and
characterization of casein-carrageenan conjugates and selfassembled microcapsules for encapsulation of red pigment from paprika. Carbohydrate Polymers, 196, 322–331.
Raksakulthai, R., & Haard, N. F. (2003). Exopeptidases and their application to reduce bitterness
in food: A review. Critical Reviews in Food Science and Nutrition, 43(4), 401–445.
Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., &
Malcata, F. X. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate
base to improve the shelf life of cheese. Journal of Dairy Science, 95(11), 6282–6292.
Ramos, O. L., Reinas, I., Silva, S. I., Fernandes, J. C., Cerqueira, M. A., & Pereira, R. N. (2013).
Effect of whey protein purity and glycerol content upon physical properties of edible films
manufactured therefrom. Food Hydrocolloids, 30, 110–122.
Rao, P. J., & Khanum, H. (2016). A green chemistry approach for nanoencapsulation of bioactive
compound – Curcumin. LWT - Food Science and Technology, 65, 695–702.
Rascón, M. P., Beristain, C. I., Garcia, H. S., & Salgado, M. A. (2011). Carotenoid retention and
storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials. LWT- Food Science and Technology, 44, 549–557.
Reneker, D. H., & Chun, I. (1996). Nanometre diameter fibres of polymer, produced by electrospinning. Nanotechnology, 7(3), 216–223.
Robin, A. L., & Sankhla, D. (2013). European legislative framework controlling the use of food
additives. In M. Saltmarsh (Ed.), Essential guide to food additives (pp. 44–53). Cambridge,
UK: RSC Publishing.
Roblet, C., Akhtar, M. J., Mikhaylin, S., Pilon, G., Gill, T., Marette, A., & Bazinet, L. (2016).
Enhancement of glucose uptake in muscular cell by peptide fractions separated by electrodialysis with filtration membrane from salmon frame protein hydrolysate. Journal of Functional
Foods, 22, 337–346.
Rocca-Smith, J. R., Marcuzzo, E., Karbowiak, T., Centa, J., Giacometti, M., Scapin, F., …
Debeaufort, F. (2016). Effect of lipid incorporation on functional properties of wheat gluten
based edible films. Journal of Cereal Science, 69, 275–282.
Sabato, S. F., Ouattara, B., Yu, H., D’Aprano, G., & Lacroix, M. (2001). Mechanical and barrier
properties of cross-linked soy and whey protein based films. Journal of Agricultural and Food
Chemistry, 49, 1397–1403.
Advances in the Application of Food Proteins and Enzymes