1 |
Augustin, M. A. and Hemar, Y. 2009. Nano-and micro-structured assemblies for encapsulation of food ingredients. Chem. Soc. Rev. 38:902-912.
DOI
|
2 |
Birnbaum, D. T., Kosmala, J. D., Henthorn, D. B. and Brannon-Peppas, L. 2000. Controlled release of -estradiol from PLAGA microparticles: The effect of organic phase solvent on encapsulation and release. J. Control. Release. 65:375-387.
DOI
|
3 |
Bouchemal, K., Briancon, S., Perrier, E. and Fessi, H. 2004. Nano-emulsion formulation using spontaneous emulsification: Solvent, oil and surfactant optimisation. Int. J. Pharm. 280:241-251.
DOI
|
4 |
Bruschi, M. L., Cardoso, M. L. C., Lucchesi, M. B. and Gremiao, M. P. D. 2003. Gelatin microparticles containing propolis obtained by spray-drying technique: Preparation and characterization. Int. J. Pharm. 264:45-55.
DOI
|
5 |
Bryant, C. M. and McClements, D. J. 1998. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci. Technol. 9:143-151.
DOI
|
6 |
Chen, L., Remondetto, G. E. and Subirade, M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Technol. 17:272-283.
DOI
|
7 |
Chen, L. and Subirade, M. 2005. Chitosan/ -lactoglobulin core-shell nanoparticles as nutraceutical carriers. Biomaterials. 26:6041-6053.
DOI
|
8 |
Chuacharoen, T. and Sabliov, C. M. 2016. The potential of zein nanoparticles to protect entrapped -carotene in the presence of milk under simulated gastrointestinal (GI) conditions. LWT Food Sci. Technol. 72:302-309.
DOI
|
9 |
Considine, T., Flanagan, J. and Loveday, S. M. 2009. Interactions between milk proteins and micronutrients. Pages 421-449 in Milk proteins, from expression to food. Thompson, A., Boland, M. J. and Singh, H. 1st ed. Elsevier, Academic Press. Amsterdam, The Netherlands.
|
10 |
Du, Y., Wang, L., Yuan, H., Wei, X. and Hu, F. 2009. Preparation and characteristics of linoleic acid-grafted chitosan oligosaccharide micelles as a carrier for doxorubicin. Colloids Surf. B. 69:257-263.
DOI
|
11 |
Elzoghby, A. O., Abo El-Fotoh, W. S. and Elgindy, N. A. 2011. Casein-based formulations as promising controlled release drug delivery systems. J. Control. Release. 153:206-216.
DOI
|
12 |
Fan, W., Xia, D., Zhu, Q., Li, X., He, S., Zhu, C., Guo, S., Hovgaard, L., Yang, M. and Gan, Y. 2018. Functional nanoparticles exploit the bile acid pathway to overcome multiple barriers of the intestinal epithelium for oral insulin delivery. Biomaterials. 151:13-23.
DOI
|
13 |
Fathi, M., Martín, A. and McClements, D. J. 2012. Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends Food Sci. Technol. 39:18-39.
|
14 |
Forrest, S. A., Yada, R. Y. and Rousseau, D. 2005. Interactions of vitamin with bovine -lactoglobulin A and -casein. J. Agric. Food Chem. 53:8003-8009.
DOI
|
15 |
Ghorbanzade, T., Jafari, S. M., Akhavan, S. and Hadavi, R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem. 216:146-152.
DOI
|
16 |
Ha, H. K., Kim, J. W., Lee, M. R. and Lee, W. J. 2013. Formation and characterization of quercetin-loaded chitosan oligosaccharide/ -lactoglobulin nanoparticle. Food Res. Int. 52:82-90.
DOI
|
17 |
Ha, H., Lee, M. and Lee, W. 2018. Oxidative stability of DHA in -lactoglobulin/oleic acid-modified chitosan oligosaccharide nanoparticles during storage in skim milk. LWT Food Sci. Technol. 90:440-447.
DOI
|
18 |
Ha, H. K., Jeon, N. E., Kim, J. W., Han, K. S., Yun, S. S., Lee, M. R. and Lee, W. J. 2016. Physicochemical characterization and potential prebiotic effect of whey protein isolate/inulin nano complex. Korean J. Food Sci. Anim. Resour. 36:267-274.
DOI
|
19 |
Ha, H. K., Kim, J. W., Lee, M. R., Jun, W. and Lee, W. J. 2015. Cellular uptake and cytotoxicity of beta-lactoglobulin nanoparticles: The effects of particle size and surface charge. Asian-Australas J. Anim. Sci. 28:420-427.
DOI
|
20 |
Ha, H. K., Nam, G. W., Khang, D., Park, S. J., Lee, M. R. and Lee, W. J. 2017. Development of two-step temperature process to modulate the physicochemical properties of beta-lactoglobulin nanoparticles. Korean J. Food Sci. Anim. Resour. 37:123-133.
DOI
|
21 |
Hu, Q. and Luo, Y. 2018. Recent advances of polysaccharide-based nanoparticles for oral insulin delivery. Int. J. Biol. Macromol. 120:775-782.
DOI
|
22 |
Huang, M., Ma, Z., Khor, E. and Lim, L. 2002. Uptake of FITC-chitosan nanoparticles by A549 cells. Pharm. Res. 19:1488-1494.
DOI
|
23 |
Hwang, J., Ha, H., Lee, M., Kim, J. W., Kim, H. and Lee, W. 2017. Physicochemical property and oxidative stability of whey protein concentrate multiple nanoemulsion containing fish oil. J. Food Sci. 82:437-444.
DOI
|
24 |
Ishak, K. A., Mohamad Annuar, M. S. and Ahmad, N. 2017. Nano-delivery systems for nutraceutical application. Pages 179-202 in Nanotechnology applications in food: Flavor, stability, nutrition, and safety. Opera, A. E. and Grumezescu, A. M. 1st Ed. Elsevier, Academic Press. Amsterdam, The Netherlands.
|
25 |
Jones, O. G. and McClements, D. J. 2010. Functional biopolymer particles: Design, fabrication, and applications. Compr. Rev. Food Sci. Food Saf. 9:374-397.
DOI
|
26 |
Ishizaka, T., Endo, K. and Koishi, M. 1981. Preparation of egg albumin microcapsules and microspheres. J. Pharm. Sci. 70:358-363.
DOI
|
27 |
Izquierdo, P., Esquena, J., Tadros, T. F., Dederen, C., Garcia, M., Azemar, N. and Solans, C. 2002. Formation and stability of nano-emulsions prepared using the phase Iinversion temperature method. Langmuir. 18:26-30.
DOI
|
28 |
Janes, K. A., Fresneau, M. P., Marazuela, A., Fabra, A. and Alonso, M. J. 2001. Chitosan nanoparticles as delivery systems for doxorubicin. J. Control. Release. 73:255-267.
DOI
|
29 |
Lane, K. E., Li, W., Smith, C. and Derbyshire, E. 2014. The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. Int. J. Food Sci. Tech. 49:1264-1271.
DOI
|
30 |
Lee, M., Choi, H., Ha, H. and Lee, W. 2013. Production and characterization of beta-lactoglobulin/alginate nanoemulsion containing coenzyme : Impact of heat teatment and alginate concentrate. Korean J. Food Sci. Anim. Resour. 33:67-74.
DOI
|
31 |
Li, P., Dai, Y. N., Zhang, J. P., Wang, A. Q. and Wei, Q. 2008. Chitosan-alginate nanoparticles as a novel drug delivery system for nifedipine. Int. J. Biomed. Sci. 4:221-228.
|
32 |
Liu, L., Zhou, C., Xia, X. and Liu, Y. 2016. Self-assembled lecithin/chitosan nanoparticles for oral insulin delivery: Preparation and functional evaluation. Int. J. Nanomedicine. 11:671-769.
|
33 |
Liang, L., Tajmir-Riahi, H. and Subirade, M. 2008. Interaction of -lactoglobulin with resveratrol and its biological implications. Biomacromolecules. 9:50-56.
DOI
|
34 |
McClements, D. J. and Rao, J. 2011. Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 51:285-330.
DOI
|
35 |
Livney, Y. D. 2010. Milk proteins as vehicles for bioactives. Curr. Opin. Colloid Interface Sci. 15:73-83.
DOI
|
36 |
Matalanis, A., Jones, O. G. and McClements, D. J. 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll. 25:1865-1880.
DOI
|
37 |
Mauguet, M., Legrand, J., Brujes, L., Carnelle, G., Larre, C. and Popineau, Y. 2002. Gliadin matrices for microencapsulation processes by simple coacervation method. J. Microencapsul. 19:377-384.
DOI
|
38 |
Mozafari, M. R., Khosravi-Darani, K., Borazan, G. G., Cui, J., Pardakhty, A. and Yurdugul, S. 2008. Encapsulation of food ingredients using nanoliposome technology. Int. J. Food Prop. 11:833-844.
DOI
|
39 |
Roff, C. F. and Foegeding, E. A. 1996. Dicationic-induced gelation of pre-denatured whey protein isolate. Food Hydrocoll. 10:193-198.
DOI
|
40 |
Ron, N., Zimet, P., Bargarum, J. and Livney, Y. D. 2010. Beta-lactoglobulin-polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. Int. Dairy J. 20:686-693.
DOI
|
41 |
Sarmento, B., Ribeiro, A., Veiga, F., Sampaio, P., Neufeld, R. and Ferreira, D. 2007. Alginate/chitosan nanoparticles are effective for oral insulin delivery. Pharm. Res. 24:2198-2206.
DOI
|
42 |
Singh, H. and Ye, A. 2009. Interactions and functionality of milk proteins in food emulsions. Pages 321-345 in Milk proteins, from expression to food. Thompson, A., Boland, M. J. and Singh, H. 1st ed. Elsevier, Academic Press. Amsterdam, The Netherlands.
|
43 |
Zimet, P. and Livney, Y. D. 2009. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for -3 polyunsaturated fatty acids. Food Hydrocoll. 23:1120-1126.
DOI
|
44 |
Solans, C., Izquierdo, P., Nolla, J., Azemar, N. and Garcia-Celma, M. J. 2005. Nanoemulsions. Curr. Opin. Colloid Interface Sci. 10:102-110.
DOI
|
45 |
Xia, S., Xu, S., Zhang, X., Zhong, F. and Wang, Z. 2009. Nanoliposomes mediate coenzyme transport and accumulation across human intestinal Caco-2 cell monolayer. J. Agric. Food Chem. 57:7989-7996.
DOI
|
46 |
Xue, J., Davidson, P. M. and Zhong, Q. 2015. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. Int. J. Food Microbiol. 210:1-8.
DOI
|