Graduate Student Literature Review: Potential uses of milk proteins as encapsulation walls for bioactive compounds
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference111 articles.
1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chem.,2014
2. Binding of resveratrol with sodium caseinate in aqueous solutions;Acharya;Food Chem.,2013
3. Spectroscopic and docking studies on the interaction between caseins and beta-carotene;Allahdad;Food Chem.,2018
4. α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion;Bao;Int Dairy J.,2020
5. Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase;Bao;J. Food Sci.,2011
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1. Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review;Foods;2024-08-08
2. Structural Properties of β-Casein and Its Application as a Nano-Carrier of Bioactive Compounds: A Recent Update;Food Reviews International;2024-08-08
3. Docosahexaenoic acid–mediated milk protein treated by ultrasound-assisted pH shifting for enhanced astaxanthin delivery and processed cheese application;Journal of Dairy Science;2024-07
4. Bioinspirated Macromolecular Complexes Based on Buffalo Whey Proteins and Vitamin E. Design and Performance at the A/W Interface;2024
5. Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion;Foods;2023-10-08
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