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Food Hydrocolloids, ISSN 0268-005X, 2009, Volume 23, Issue 4, pp. 1120 - 1126
The reduction of fat consumption calls for enrichment of non-fat foods and beverages with essential oil-soluble nutraceuticals, including ω-3 fatty acids.... 
ω-3 | Beta-lactoglobulin | DHA | Nanoencapsulation | Anionic polysaccharide | Nutraceuticals
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 11/2018, Volume 84, pp. 93 - 103
There appear to be interesting market opportunities for functional foods offering multiple health benefits. This provides motivation to develop the carriers... 
Pectin | Beta-lactoglobulin | Complex particle | Folic acid | Resveratrol | Retinol
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 08/2012, Volume 26, Issue 2, pp. 68 - 87
Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their... 
CHEESE MANUFACTURE | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | RICE BRAN | ORANGE PEEL | PROTEINS | BY-PRODUCTS | BETA-LACTOGLOBULIN | PECTIN EXTRACTION | FUNCTIONAL-PROPERTIES | ASSISTED EXTRACTION | Indexing in process | Recovering | Encapsulation | Classification | Raw materials | Foods | Wastes | Product safety | Commercialization | Recycling
Journal Article
Food Research International, ISSN 0963-9969, 05/2013, Volume 51, Issue 2, pp. 954 - 970
Journal Article
Applied Physics Letters, ISSN 0003-6951, 07/2012, Volume 101, Issue 4, p. 43703
It is of high importance to measure and map the surface charge distribution of amyloids, since electrostatic interaction between amyloidogenic proteins and... 
PHYSICS, APPLIED | PROBE FORCE MICROSCOPY | BETA-LACTOGLOBULIN FIBRILS | AGGREGATION | PEPTIDE
Journal Article
Chemistry of Materials, ISSN 0897-4756, 2012, Volume 24, Issue 5, pp. 759 - 773
Hydrogels are polymeric networks, capable of absorbing large amounts of water and biological fluids. They are insoluble due to the presence of chemical or... 
ELASTIN-LIKE POLYPEPTIDES | tissue engineering | BLOCK-COPOLYMERS | MATERIALS SCIENCE, MULTIDISCIPLINARY | CONTROLLED-RELEASE | CHEMISTRY, PHYSICAL | peptides | hydrogels | POLYMER HYDROGELS | BETA-LACTOGLOBULIN | SITU CROSS-LINKING | proteins | AMPHIPHILE NANOFIBERS | BIOMEDICAL APPLICATIONS | polymers | REVERSIBLE HYDROGELS | CO-PEG NETWORKS
Journal Article
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 10/2014, Volume 19, Issue 5, pp. 417 - 427
Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile,... 
Nanoparticles | Encapsulation | Rheology | Biopolymers | Microparticles | THERMAL-STABILITY | GELATIN NANOPARTICLES | WHEY-PROTEIN | CONTROLLED-RELEASE | CHEMISTRY, PHYSICAL | BETA-LACTOGLOBULIN | LOCUST BEAN GUM | FOOD HYDROCOLLOIDS | IN-VITRO | FUNCTIONAL FOODS | ACETALATED DEXTRAN | Colloids | Solubility | Polarity | Foods | Flexibility | Assembly
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2011, Volume 22, Issue 1, pp. 3 - 13
As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more... 
ANTIOXIDANT ACTIVITY | BY-LAYER DEPOSITION | PHASE BETA-LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN ISOLATE | POLYUNSATURATED FATTY-ACIDS | ALPHA-TOCOPHEROL | FISH-OIL | OIL ENRICHED MAYONNAISE | METHYL LINOLEATE | IN-WATER EMULSIONS | Antioxidants | Emulsions | Free radicals | Lipids | Droplets | Oxidation | Dispersions | Foods | Rancidity
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 03/2015, Volume 42, Issue 1, pp. 44 - 63
The recovery of functional compounds from underutilized bioresources is today accomplished in five distinct stages, whereas ultrafiltration has been utilized... 
EMERGING TECHNOLOGIES | RECOVERY | BIOACTIVE COMPOUNDS | FRACTIONATION | OLIVE MILL WASTEWATERS | DIETARY FIBER | MEMBRANE | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | BETA-LACTOGLOBULIN | BY-PRODUCTS | Anthocyanin | Proteins
Journal Article
11/2017, Volume 7, Issue 8, pp. 5949 - 5954
Near-infrared (NIR) quantum dots (QDs) have been treated as a promising candidate of imaging agents for NIR fluorescence-guided surgery. Herein, one-pot... 
Journal Article
International Dairy Journal, ISSN 0958-6946, 2008, Volume 18, Issue 7, pp. 695 - 704
Whey was discovered about 3000 years ago. Apart from being valued as a medicinal agent in the 17th and 18th centuries, whey has primarily been considered a... 
DAIRY COMPONENTS | BIOACTIVE PEPTIDES | FOOD SUPPLEMENT | THERMAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | ALPHA-LACTALBUMIN | CHEESE WHEY | ION-EXCHANGE | GROWTH-FACTOR EXTRACT | BETA-LACTOGLOBULIN | BOVINE LACTOFERRIN | Milk proteins
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2015, Volume 43, pp. 540 - 546
Journal Article
Journal of Physical Chemistry B, ISSN 1520-6106, 11/2018, Volume 122, Issue 45, pp. 10377 - 10383
Proteins at interfaces are important for protein formulations and in soft materials such as foam. Here, interfacial stability and physicochemical properties... 
FILMS | FOAM | MOLECULAR-STRUCTURE | STABILIZATION | CHEMISTRY, PHYSICAL | VIBRATIONAL SPECTROSCOPY | ADSORPTION | BETA-LACTOGLOBULIN | AGGREGATION | LAYERS
Journal Article