Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients-Reference-Cited by-同舟云学术

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Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Published:2018-05-22 Issue:4 Volume:17 Page:920-936
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Fathi Milad¹^ORCID,Donsi Francesco²,McClements David Julian³^ORCID

Affiliation:

1. Dept. of Food Science and Technology, College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran

2. Dept. of Industrial Engineering; Univ. of Salerno; via Giovanni Paolo II 132 84084 Fisciano Italy

3. Dept. of Food Science; Univ. of Massachusetts; Amherst MA 01003 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12360/fullpdf

Reference229 articles.

1. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities;Adjonu;Journal of Food Engineering,2014

2. Physical and chemical interactions in cold gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002

3. Acid-induced cold gelation of globular proteins: Effects of protein aggregate characteristics and disulfide bonding on rheological properties;Alting;Journal of Agricultural and Food Chemistry,2004

4. Silk-based biomaterials;Altman;Biomaterials,2003

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