Encapsulation of food protein hydrolysates and peptides: a review-Reference-Cited by-同舟云学术

Encapsulation of food protein hydrolysates and peptides: a review

Published:2015 Issue:97 Volume:5 Page:79270-79278
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Mohan Aishwarya¹²³⁴⁵,Rajendran Subin R. C. K.¹²³⁴⁵,He Quan Sophia⁶³⁴⁵⁷,Bazinet Laurent⁸⁹¹⁰¹¹⁷,Udenigwe Chibuike C.¹²³⁴⁵

Affiliation:

1. Food Functionality and Health Research Laboratory

2. Department of Environmental Sciences

3. Faculty of Agriculture

4. Dalhousie University

5. Truro

6. Department of Engineering

7. Canada

8. Department of Food Science and Nutrition

9. Institute of Nutrition and Functional Foods

10. Université Laval

11. Québec

Abstract

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA13419F

Reference35 articles.

1. Microencapsulation for the improved delivery of bioactive compounds into foods

2. Bioinformatics approaches, prospects and challenges of food bioactive peptide research

3. Nanoencapsulation of food ingredients using carbohydrate based delivery systems

4. D. J. McClements , Nanoparticle-and microparticle-based delivery systems: Encapsulation, protection and release of active compounds, CRC Press, 2014, p. 572

5. Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

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