385
Socha, R., Baczkowicz, M., Fortuna, T., Kura, A., Labanowska, M., & Kurdziel, M. (2013).
Determination of free radicals and flavan-3-ols content in fermented and unfermented teas
and properties of their infusions. European Food Research and Technology, 237(2), 167–177.
Souza, A. C. P., Gurak, P. D., & Marczak, L. D. M. (2017). Maltodextrin, pectin and soy protein
isolate as Carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace. Food and Bioproducts Processing, 102, 186–194.
Sun, S., Song, Y., & Zheng, Q. (2009). Rheological behavior of heat-induced wheat gliadin gel.
Food Hydrocolloids, 23, 1054–1056.
Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nanoemulsions. Advances in Colloid and Interface Science, 108-109, 303–318.
Tapal, A., & Tiku, P. K. (2012). Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chemistry, 130(4), 960–965.
Tidarat, T., Jurriaan, J. M., Harry, J. W., & Jirawat, Y. (2017). Immunomodulatory activity of
protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase. Food
Chemistry, 224, 320–328.
Tieland, M., Borgonjen-Van Den Berg, K. J., Van-Loon, L. J. C., & De-Groot, L. C. P. G. M.
(2012). Dietary protein intake in community-dwelling, frail, and institutionalized elderly people: Scope for improvement. European Journal of Nutrition, 51(2), 173–179.
Udenigwe, C. C., & Aluko, R. E. (2012). Food protein-derived bioactive peptides: Production,
processing and potential health benefits. Journal of Food Science, 71, R11–R24.
Umaraw, P., & Verma, A. K. (2017). Comprehensive review on application of edible film on meat
and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition,
57, 1270–1279.
Vernaza, M. G., Dia, V. P., Mejia, E. G., & Chang, Y. K. (2012). Antioxidant and anti inflammatory properties of germinated and hydrolysed Brazilian soybean flours. Food Chemistry, 134,
2217–2225.
Vicente, J., Cezarino, T. D. S., Pereira, L. J. B., da Rocha, E. P., Raymundo Sa, G., Gamallo, O. D.,
… Garcia-Rojas, E. E. (2017). Microencapsulation of sachainchi oil using emulsion-based
delivery systems. Food Research International, 99, 612–622.
Wang, C., Tian, Z., Chen, L., Temelli, F., Liu, H., & Wang, Y. (2010). Functionality of barley
proteins extracted and fractionated by alkaline and alcohol methods. Cereal Chemistry, 87,
597–606.
Wang, R., Tian, Z., & Chen, L. (2011a). Nano-encapsulations liberated from barley protein microparticles for oral delivery of bioactive compounds. International Journal of Pharmaceutics,
406, 153–162.
Wang, R., Tian, Z., & Chen, L. (2011b). A novel process for microencapsulation of fish oil with
barley protein. Food Research International, 44, 2735–2741.
WHO. (2017). Retrieved from http://www.who.int/mediacentre/factsheets/fs297/en/
Wolfe, R. R. (2015). Update on protein intake: Importance of milk proteins for health status of the
elderly. Nutrition Reviews, 73(Suppl. 1), 41–47.
Wu, J., & Ding, X. (2001). Hypotensive and physiological effect of angiotensin converting enzyme
inhibitory peptides derived from soy protein on spontaneously hypertensive rats. Journal of
Agricultural and Food Chemistry, 49, 501–506.
Xing, F., Cheng, G., Yi, K., & Ma, L. (2005). Nanoencapsulation of capsaicin by complex coacervation of gelatin, acacia, and tannins. Journal of Applied Polymer Science, 96(6), 2225–2229.
Xue, Z., Gao, J., Zhang, Z., Yu, W., Wang, H., & Kou, X. (2012). Antihyperlipidemic and antitumor effects of chickpea albumin hydrolysate. Plant Foods for Human Nutrition, 67, 393–400.
Yalcin, E., Celik, S., & Ibanoglu, E. (2008). Foaming properties of barley protein isolates and
hydrolysates. European Food Research and Technology, 226, 967–974.
Yang, H., Feng, K., Wen, P., Zong, M. H., Lou, W. Y., & Wu, H. (2017). Enhancing oxidative
stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat.
LWT - Food Science and Technology, 84, 82–90.
Advances in the Application of Food Proteins and Enzymes
Socha, R., Baczkowicz, M., Fortuna, T., Kura, A., Labanowska, M., & Kurdziel, M. (2013).
Determination of free radicals and flavan-3-ols content in fermented and unfermented teas
and properties of their infusions. European Food Research and Technology, 237(2), 167–177.
Souza, A. C. P., Gurak, P. D., & Marczak, L. D. M. (2017). Maltodextrin, pectin and soy protein
isolate as Carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace. Food and Bioproducts Processing, 102, 186–194.
Sun, S., Song, Y., & Zheng, Q. (2009). Rheological behavior of heat-induced wheat gliadin gel.
Food Hydrocolloids, 23, 1054–1056.
Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nanoemulsions. Advances in Colloid and Interface Science, 108-109, 303–318.
Tapal, A., & Tiku, P. K. (2012). Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chemistry, 130(4), 960–965.
Tidarat, T., Jurriaan, J. M., Harry, J. W., & Jirawat, Y. (2017). Immunomodulatory activity of
protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase. Food
Chemistry, 224, 320–328.
Tieland, M., Borgonjen-Van Den Berg, K. J., Van-Loon, L. J. C., & De-Groot, L. C. P. G. M.
(2012). Dietary protein intake in community-dwelling, frail, and institutionalized elderly people: Scope for improvement. European Journal of Nutrition, 51(2), 173–179.
Udenigwe, C. C., & Aluko, R. E. (2012). Food protein-derived bioactive peptides: Production,
processing and potential health benefits. Journal of Food Science, 71, R11–R24.
Umaraw, P., & Verma, A. K. (2017). Comprehensive review on application of edible film on meat
and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition,
57, 1270–1279.
Vernaza, M. G., Dia, V. P., Mejia, E. G., & Chang, Y. K. (2012). Antioxidant and anti inflammatory properties of germinated and hydrolysed Brazilian soybean flours. Food Chemistry, 134,
2217–2225.
Vicente, J., Cezarino, T. D. S., Pereira, L. J. B., da Rocha, E. P., Raymundo Sa, G., Gamallo, O. D.,
… Garcia-Rojas, E. E. (2017). Microencapsulation of sachainchi oil using emulsion-based
delivery systems. Food Research International, 99, 612–622.
Wang, C., Tian, Z., Chen, L., Temelli, F., Liu, H., & Wang, Y. (2010). Functionality of barley
proteins extracted and fractionated by alkaline and alcohol methods. Cereal Chemistry, 87,
597–606.
Wang, R., Tian, Z., & Chen, L. (2011a). Nano-encapsulations liberated from barley protein microparticles for oral delivery of bioactive compounds. International Journal of Pharmaceutics,
406, 153–162.
Wang, R., Tian, Z., & Chen, L. (2011b). A novel process for microencapsulation of fish oil with
barley protein. Food Research International, 44, 2735–2741.
WHO. (2017). Retrieved from http://www.who.int/mediacentre/factsheets/fs297/en/
Wolfe, R. R. (2015). Update on protein intake: Importance of milk proteins for health status of the
elderly. Nutrition Reviews, 73(Suppl. 1), 41–47.
Wu, J., & Ding, X. (2001). Hypotensive and physiological effect of angiotensin converting enzyme
inhibitory peptides derived from soy protein on spontaneously hypertensive rats. Journal of
Agricultural and Food Chemistry, 49, 501–506.
Xing, F., Cheng, G., Yi, K., & Ma, L. (2005). Nanoencapsulation of capsaicin by complex coacervation of gelatin, acacia, and tannins. Journal of Applied Polymer Science, 96(6), 2225–2229.
Xue, Z., Gao, J., Zhang, Z., Yu, W., Wang, H., & Kou, X. (2012). Antihyperlipidemic and antitumor effects of chickpea albumin hydrolysate. Plant Foods for Human Nutrition, 67, 393–400.
Yalcin, E., Celik, S., & Ibanoglu, E. (2008). Foaming properties of barley protein isolates and
hydrolysates. European Food Research and Technology, 226, 967–974.
Yang, H., Feng, K., Wen, P., Zong, M. H., Lou, W. Y., & Wu, H. (2017). Enhancing oxidative
stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat.
LWT - Food Science and Technology, 84, 82–90.
Advances in the Application of Food Proteins and Enzymes