Food protein-based materials as nutraceutical delivery systems
By Lingyun Chen, G. Remondetto, M. Subirade. 2006
1,118 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/35fc772cee4e40804d94b8919a337ab9156711df
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- D. McClements
- E. Decker
- J. Weiss
- Yeonhwa Park
- S. El-Shibiny
- M. H. Abd El-Salam
- E. Acosta
- E. Dickinson
In Molecular Biology
Citations in the corpus
- Emerging trends of nanoparticles application in food technology: Safety paradigms (2009, background): “Furthermore, whey protein nanospheres (40 nm), are internalized by cells and degraded therein to release the nutraceuticals (Chen et al. 2006b).”
- Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “In addition, they might have desirable stabilizing effects on food texture (Chen et al. 2006).”
- Nanotechnology Applications in Food and Food Processing: Innovative Green Approaches, Opportunities and Uncertainties for Global Market (2010, neutral): “[ 44 ] Omega-3 and omega-6 fatty acids, probiotics, prebiotics, vitamins, and minerals have found their applications in food nanotechnology as bioactive compounds.”
- Functional foods development: Trends and technologies (2011, background): “However, foods are mostly complex mixtures of macro- and micro- components that can trap active compound, modulate its release or inhibit its activity (Chen et al., 2006; Chen & Subirade, 2007).”
- Factors Affecting the Functional Properties of Whey Protein Products: A Review (2009, background): “( 10 , 11 ) This trend requires whey protein products of uniform functional properties.”
- Bioavailability of nanoparticles in nutrient and nutraceutical delivery (2009, background): “Such growth has been fuelled by the potential of harnessing the large surface area to volume ratio of these materials to improve the bioavailability of active ingredients, introduce controlled/target release, improve sensory aspects, and others [1,2,3,4,5].”