Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Influence of moderate electric fields on gelation of whey protein isolate

(2015) Rui M. Rodrigues et al.   FOOD HYDROCOLLOIDS

Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

(2014) Guilherme M. Tavares et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein

(2013) Gang Liu et al.   BIOMACROMOLECULES

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Nutraceuticals and Functional Foods in the Management of Hyperlipidemia

(2013) Gu Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Reversible disulphide formation in polymer networks: A versatile functional group from synthesis to applications

(2013) Benjámin Gyarmati et al.   EUROPEAN POLYMER JOURNAL

Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface

(2013) Víctor M. Pizones Ruiz-Henestrosa et al.   FOOD HYDROCOLLOIDS

α-Lactalbumin hydrolysate spontaneously produces disk-shaped nanoparticles

(2013) René R. Balandrán-Quintana et al.   INTERNATIONAL DAIRY JOURNAL

β-Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

(2013) Anant C. Dave et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopy

(2013) Özgür Tarhan et al.   JOURNAL OF DAIRY RESEARCH

Biocompatible nanotubes as potential carrier for curcumin as a model bioactive compound

(2013) R. Sadeghi et al.   JOURNAL OF NANOPARTICLE RESEARCH

Versatile multi-functionalization of protein nanofibrils for biosensor applications

(2013) L. Sasso et al.   Nanoscale

Carbon Nanotubes: Present and Future Commercial Applications

(2013) M. F. L. De Volder et al.   SCIENCE

Design of Bio-nanosystems for Oral Delivery of Functional Compounds

(2013) Miguel A. Cerqueira et al.   Food Engineering Reviews

Gelation, Phase Behavior, and Dynamics of β-Lactoglobulin Amyloid Fibrils at Varying Concentrations and Ionic Strengths

(2012) Sreenath Bolisetty et al.   BIOMACROMOLECULES

Hydrogels for Protein Delivery

(2012) Tina Vermonden et al.   CHEMICAL REVIEWS

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

(2012) Óscar L. Ramos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions

(2012) Perla Relkin et al.   FOOD CHEMISTRY

Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol

(2012) İbrahim Gülseren et al.   FOOD CHEMISTRY

Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior

(2012) İbrahim Gülseren et al.   FOOD HYDROCOLLOIDS

Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study

(2012) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

(2012) Óscar L. Ramos et al.   FOOD HYDROCOLLOIDS

Effect of composition of commercial whey protein preparations upon gelation at various pH values

(2012) Óscar L. Ramos et al.   FOOD RESEARCH INTERNATIONAL

Preservation of (−)-Epigallocatechin-3-gallate Antioxidant Properties Loaded in Heat Treated β-Lactoglobulin Nanoparticles

(2012) Bo Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionation of the major whey proteins and isolation of β-Lactoglobulin variants by anion exchange chromatography

(2012) Maria João Santos et al.   SEPARATION AND PURIFICATION TECHNOLOGY

An investigation of the effect of microwave treatment on the structure and unfolding pathways of β-lactoglobulin using FTIR spectroscopy with the application of two-dimensional correlation spectroscopy (2D-COS)

(2012) A.I. Gomaa et al.   VIBRATIONAL SPECTROSCOPY

Better Nutrients and Therapeutics Delivery in Food Through Nanotechnology

(2012) Hande Kaya-Celiker et al.   Food Engineering Reviews

Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

(2011) Simon M. Loveday et al.   BIOMACROMOLECULES

General Self-Assembly Mechanism Converting Hydrolyzed Globular Proteins Into Giant Multistranded Amyloid Ribbons

(2011) Cécile Lara et al.   BIOMACROMOLECULES

Enzymes immobilized on carbon nanotubes

(2011) Wei Feng et al.   BIOTECHNOLOGY ADVANCES

Approaches to the safety assessment of engineered nanomaterials (ENM) in food

(2011) Andrew Cockburn et al.   FOOD AND CHEMICAL TOXICOLOGY

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

(2011) S.M. Loveday et al.   FOOD HYDROCOLLOIDS

Exploring the Denaturation of Whey Proteins upon Application of Moderate Electric Fields: A Kinetic and Thermodynamic Study

(2011) Ricardo N. Pereira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation of hydrophobic aroma in whey protein nanoparticles

(2011) Hélène J. Giroux et al.   JOURNAL OF MICROENCAPSULATION

Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation

(2010) Ricardo N. Pereira et al.   BIOMACROMOLECULES

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

(2010) S.M. Loveday et al.   INTERNATIONAL DAIRY JOURNAL

In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH

(2010) Libei Bateman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

(2010) Ravinder Nagpal et al.   Food & Function

The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health

(2010) Avrelija Cencic et al.   Nutrients

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Investigating the inner structure of irregular $ \beta$ -lactoglobulin spherulites

(2009) K. R. Domike et al.   EUROPEAN PHYSICAL JOURNAL E

Encapsulation of α-tocopherol in protein-based delivery particles

(2009) W. Somchue et al.   FOOD RESEARCH INTERNATIONAL

Environmental impact of novel thermal and non-thermal technologies in food processing

(2009) R.N. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

(2009) M. Dissanayake et al.   JOURNAL OF DAIRY SCIENCE

Moderate electric fields can inactivate Escherichia coli at room temperature

(2009) Luís F. Machado et al.   JOURNAL OF FOOD ENGINEERING

Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin

(2009) S.M. Loveday et al.   JOURNAL OF FOOD SCIENCE

Synthesis of biodegradable thermo- and pH-responsive hydrogels for controlled drug release

(2009) Changwen Zhao et al.   POLYMER

Biopolymer-based microgels/nanogels for drug delivery applications

(2009) Jung Kwon Oh et al.   PROGRESS IN POLYMER SCIENCE

Recent advances and challenges in designing stimuli-responsive polymers

(2009) Fang Liu et al.   PROGRESS IN POLYMER SCIENCE

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

(2008) Cynthia Akkermans et al.   BIOMACROMOLECULES

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

The effects of AC electric field on wine maturation

(2008) Xin An Zeng et al.   Innovative Food Science & Emerging Technologies

In situ microstructure evaluation during gelation of β-lactoglobulin

(2008) Sanghoon Ko et al.   JOURNAL OF FOOD ENGINEERING

The larger world of nano

(2008) Cyrus C. M. Mody   PHYSICS TODAY

Hydrogels in drug delivery: Progress and challenges

(2008) Todd R. Hoare et al.   POLYMER

In vitro self-assembly of tailorable nanotubes from a simple protein building block

(2008) E. R. Ballister et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Review of health safety aspects of nanotechnologies in food production

(2008) Hans Bouwmeester et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Stimuli-responsive hydrogel thin films

(2008) Ihor Tokarev et al.   Soft Matter

A novel thermoresponsive hydrogel based on chitosan

(2007) Yannic B. Schuetz et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS