CHAPTER 4: Food Proteins as Biomaterial for Delivery Functions

Keyphrases

• Amphiphilic 50%
• Binding Potential 50%
• Bioaccessibility 50%
• Bioactive Molecules 50%
• Biomaterials 100%
• Characterization Techniques 50%
• Controlled Release 50%
• Emulsion Properties 50%
• Enhanced Bioavailability 50%
• Enhanced Permeability 50%
• Enhanced Solubility 50%
• Evaluation Method 50%
• Fabrication Methods 50%
• Foaming Properties 50%
• Food Bioactives 50%
• Food Proteins 100%
• Functional Groups 50%
• Functional Properties 50%
• Gel Properties 50%
• High nutritional Value 50%
• Hydrophobic Side Chain 50%
• Microencapsulation 50%
• Nanoencapsulation 50%
• Protein-based 50%
• Recombinant 50%
• Self-assembly Properties 50%
• Self-foaming 50%
• Self-gelling 50%
• Size Reduction 50%
• Structural Properties 50%

Biochemistry, Genetics and Molecular Biology

• Microencapsulation 100%
• Nanoencapsulation 100%

Food Science

• Bioactive Compound 100%
• Nutritive Value 50%