384
Saglam, D., Venema, P., De Vries, R., Shi, J., & Van der Linden, E. (2013). Concentrated whey
protein particle dispersions: Heat stability and rheological properties. Food Hydrocolloids, 30,
100–109.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2015). Identification of anticancer
peptides from bovine milk proteins and their potential roles in management of cancer: A critical review. Comprehensive Reviews in Food Science and Food Safety, 14, 123–138.
Saha, B. C., & Hayashi, K. (2001). Debittering of protein hydrolyzates. Biotechnology Advances,
19(5), 355–370.
Sahu, A., Kasoju, N., & Bora, U. (2008). Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules, 9(10),
2905–2912.
Sankaran, K., Godbole, S. S., & D’Souza, S. F. (1989). Preparation of spray-dried, sugar free
egg powder using glucose oxidase and catalase co-immobilized on cotton cloth. Enzyme and
Microbial Technology, 11(9), 617–619.
Selling, G., & Sessa, D. J. (2007). Multivalent carboxylic acids to modify the properties of zein.
Industrial Crops and Products, 25, 63–69.
Sengupta, B., & Sengupta, P. K. (2002). The interaction of quercetin with human serum albumin:
A fluorescence spectroscopic study. Biochemical and Biophysical Research Communications,
299, 400–403.
Severin, S., & Xia, W. S. (2006). Enzymatic hydrolysis of whey proteins by two different proteases
and their effect on the functional properties of resulting protein hydrolysates. Journal of Food
Biochemistry, 30, 77–97.
Shaddel, R., Hesari, J., Azadmard-Damirchi, S., Hamishehkar, H., Fathi-Achachlouei, B., &
Huang, Q. (2018). Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation. International Journal of Biological Macromolecules, 107,
1800–1810.
Shafaei, M., Ghalandari, B., Vaseghi, A., Divsalar, A., Haertlé, T., & Saboury, A. A. (2017).
β-Lactoglobulin: An efficient nanocarrier for advanced delivery systems. Nanomedicine:
Nanotechnology, Biology and Medicine, 13, 1685–1692.
Sharma, R. A., Gescher, A. J., & Steward, W. P. (2005). Curcumin: The story so far. European
Journal of Cancer, 41, 1955–1968.
Sheih, I. C., Fang, T. J., Wu, T., & Lin, P. (2010). Anticancer and antioxidant activities of the
peptide fraction from algae protein waste. Journal of Agricultural and Food Chemistry, 58,
1202–1207.
Shpigelman, A., Cohen, Y., & Livney, Y. D. (2012). Thermally-induced β-lactoglobulin–EGCG
nano vehicles: Loading, stability, sensory and digestive-release study. Food Hydrocolloids,
29(1), 57–67.
Shpigelman, A., Israeli, G., & Livney, Y. D. (2010). Thermally-induced protein–polyphenol coassemblies: Beta lactoglobulin-based nano complexes as protective nano vehicles for EGCG.
Food Hydrocolloids, 24(8), 735–743.
Shutava, T. G., Balkundi, S. S., Vangala, P., Steffan, J. J., Bigelow, R. L., Cardelli, J. A., & Lvov,
Y. M. (2009). Layer-by-layer-coated gelatine nanoparticles as a vehicle fordelivery of natural
polyphenols. ACS Nano, 3(7), 1877–1885.
Silva, K. S., Garcia, C. C., Amado, L. R., & Mauro, M. A. (2015). Effects of edible coatings on
convective drying and characteristics of the dried pineapple. Food and Bioprocess Technology,
8, 1465–1475.
Singh, B. N., Shankar, S., & Srivastava, R. K. (2011). Green tea catechin, epigallocatechin-3- gallate
(EGCG): Mechanisms, perspectives and clinical applications. Biochemical Pharmacology,
82(12), 1807–1821.
Singh, R. K., Zhang, Y. W., Nguyen, N. P., Jeya, M., & Lee, J. K. (2010). Covalent immobilization
of β-1, 4-glucosidase from Agaricus arvensis onto functionalized silicon oxide nanoparticles.
Applied Microbiology and Biotechnology, 89, 337–344.
F. Jhan et al.
Saglam, D., Venema, P., De Vries, R., Shi, J., & Van der Linden, E. (2013). Concentrated whey
protein particle dispersions: Heat stability and rheological properties. Food Hydrocolloids, 30,
100–109.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2015). Identification of anticancer
peptides from bovine milk proteins and their potential roles in management of cancer: A critical review. Comprehensive Reviews in Food Science and Food Safety, 14, 123–138.
Saha, B. C., & Hayashi, K. (2001). Debittering of protein hydrolyzates. Biotechnology Advances,
19(5), 355–370.
Sahu, A., Kasoju, N., & Bora, U. (2008). Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules, 9(10),
2905–2912.
Sankaran, K., Godbole, S. S., & D’Souza, S. F. (1989). Preparation of spray-dried, sugar free
egg powder using glucose oxidase and catalase co-immobilized on cotton cloth. Enzyme and
Microbial Technology, 11(9), 617–619.
Selling, G., & Sessa, D. J. (2007). Multivalent carboxylic acids to modify the properties of zein.
Industrial Crops and Products, 25, 63–69.
Sengupta, B., & Sengupta, P. K. (2002). The interaction of quercetin with human serum albumin:
A fluorescence spectroscopic study. Biochemical and Biophysical Research Communications,
299, 400–403.
Severin, S., & Xia, W. S. (2006). Enzymatic hydrolysis of whey proteins by two different proteases
and their effect on the functional properties of resulting protein hydrolysates. Journal of Food
Biochemistry, 30, 77–97.
Shaddel, R., Hesari, J., Azadmard-Damirchi, S., Hamishehkar, H., Fathi-Achachlouei, B., &
Huang, Q. (2018). Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation. International Journal of Biological Macromolecules, 107,
1800–1810.
Shafaei, M., Ghalandari, B., Vaseghi, A., Divsalar, A., Haertlé, T., & Saboury, A. A. (2017).
β-Lactoglobulin: An efficient nanocarrier for advanced delivery systems. Nanomedicine:
Nanotechnology, Biology and Medicine, 13, 1685–1692.
Sharma, R. A., Gescher, A. J., & Steward, W. P. (2005). Curcumin: The story so far. European
Journal of Cancer, 41, 1955–1968.
Sheih, I. C., Fang, T. J., Wu, T., & Lin, P. (2010). Anticancer and antioxidant activities of the
peptide fraction from algae protein waste. Journal of Agricultural and Food Chemistry, 58,
1202–1207.
Shpigelman, A., Cohen, Y., & Livney, Y. D. (2012). Thermally-induced β-lactoglobulin–EGCG
nano vehicles: Loading, stability, sensory and digestive-release study. Food Hydrocolloids,
29(1), 57–67.
Shpigelman, A., Israeli, G., & Livney, Y. D. (2010). Thermally-induced protein–polyphenol coassemblies: Beta lactoglobulin-based nano complexes as protective nano vehicles for EGCG.
Food Hydrocolloids, 24(8), 735–743.
Shutava, T. G., Balkundi, S. S., Vangala, P., Steffan, J. J., Bigelow, R. L., Cardelli, J. A., & Lvov,
Y. M. (2009). Layer-by-layer-coated gelatine nanoparticles as a vehicle fordelivery of natural
polyphenols. ACS Nano, 3(7), 1877–1885.
Silva, K. S., Garcia, C. C., Amado, L. R., & Mauro, M. A. (2015). Effects of edible coatings on
convective drying and characteristics of the dried pineapple. Food and Bioprocess Technology,
8, 1465–1475.
Singh, B. N., Shankar, S., & Srivastava, R. K. (2011). Green tea catechin, epigallocatechin-3- gallate
(EGCG): Mechanisms, perspectives and clinical applications. Biochemical Pharmacology,
82(12), 1807–1821.
Singh, R. K., Zhang, Y. W., Nguyen, N. P., Jeya, M., & Lee, J. K. (2010). Covalent immobilization
of β-1, 4-glucosidase from Agaricus arvensis onto functionalized silicon oxide nanoparticles.
Applied Microbiology and Biotechnology, 89, 337–344.
F. Jhan et al.