Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

Trends in Food Science and Technology

Volumn 57, Issue , 2016, Pages 178-187

  Ranadheera, C S ^a   Liyanaarachchi, W S ^a   Chandrapala, Jayani ^a   Dissanayake, Muditha ^a   Vasiljevic, Todor ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Bioactive delivery; Casein; Edible film; Emulsion; Encapsulation; Hydrogel

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FOOD ADDITIVES; FUNCTIONAL FOOD; HYDROGELS; MICELLES; MOLECULAR BIOLOGY; THERMAL PROCESSING (FOODS);

BIOACTIVE DELIVERY; EDIBLE FILMS; ENVIRONMENTAL CONDITIONS; FLEXIBLE CONFORMATION; FOOD INGREDIENTS; NUTRITIONAL PROPERTIES; PHYSICAL FUNCTION; PHYSICO-CHEMICAL CHANGES;

CASEIN;

EID: 84991463692     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.10.005     Document Type: Review

References (123)

1. Abbasi, S., Rahimi, S., Microwave-assisted encapsulation of citric acid using hydrocolloids. International Journal of Food Science & Technology 43:7 (2008), 1226–1232.
2. Ahmed, E.M., Hydrogel: Preparation, characterization, and applications. Journal of Advanced Research 6 (2013), 105–121.
3. Almajano, M.P., Delgado, M.E., Gordon, M.H., Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chemistry 101:1 (2007), 126–130.
4. Bachar, M., Mandelbaum, A., Portnaya, I., Perlstein, H., Even-Chen, S., Barenholz, Y., et al. Development and characterization of a novel drug nanocarrier for oral delivery, based on self-assembled β-casein micelles. Journal of Controlled Release 160:2 (2012), 164–171.
5. Bao, S.S., Hu, X.C., Zhang, K., Xu, X.K., Zhang, H.M., Huang, H., Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase. Journal of Food Science 76:1 (2011), E112–E118.
6. Bar-Zeev, M., Assaraf, Y.G., Livney, Y.D., β-casein nanovehicles for oral delivery of chemotherapeutic drug combinations overcoming P-glycoprotein-mediated multidrug resistance in human gastric cancer cells. Oncotarget 7:17 (2016), 23322–23334.
7. Barreto, P.L.M., Pires, A.T.N., Soldi, V., Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polymer Degradation and Stability 79:1 (2003), 147–152.
8. Baumrucker, C.R., Calcium transport in lactation. Lactation: A comprehensive treatise. Larson, B.L., (eds.) The mammary gland/human lactation/milk synthesis, 2013, Elsevier, 463–474.
9. Belitz, H.D., Grosch, W., Schieberle, P., Food chemistry. 4th ed., 2009, Springer-Verlag Berlin Heidelberg.
10. Bloomfield, V.A., Morr, C.V., Structure of casein micelles: physical methods. Netherlands Milk and Dairy Journal 27 (1973), 103–120.
11. Bonnaillie, L.M., Zhang, H., Akkurt, S., Yam, K.L., Tomasula, P.M., Casein films: The effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties. Polymers 6:7 (2014), 2018–2036.
12. Bonnet, M., Cansell, M., Berkaoui, A., Ropers, M.H., Anton, M., Leal-Calderon, F., Release rate profiles of magnesium from multiple W/O/W emulsions. Food Hydrocolloids 23:1 (2009), 92–101.
13. Brew, K., α- lactalbumin. Fox, P.F., Mcsweeney, P.L.H., (eds.) Advanced dairy chemistry-proteins Part A, 2003, Kluwer Academic/Plenum Publishers, New York, 387–412.
14. Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C., Scher, J., Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion. Innovative Food Science & Emerging Technologies 19 (2013), 233–242.
15. Chen, Q., McGillivray, D., Wen, J., Zhong, F., Quek, S.Y., Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. Journal of Food Engineering 117:4 (2013), 505–512.
16. Chen, H., Zhang, Y., Zhong, Q., Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol. Journal of Food Engineering 144 (2015), 93–102.
17. Cho, S.W., Skrifvars, M., Hemanathan, K., Mahimaisenan, P., Adekunle, K., Regenerated cellulose fibre reinforced casein films: Effect of plasticizer and fibres on the film properties. Macromolecular Research 22:7 (2014), 701–709.
18. Colak, B.Y., Gouanve, F., Degraeve, P., Espuche, E., Prochazka, F., Study of the influences of film processing conditions and glycerol amount on the water sorption and gas barrier properties of novel sodium caseinate films. Journal of Membrane Science 478 (2015), 1–11.
19. Considine, T., Patel, H.A., Anema, S.G., Singh, H., Creamer, L.K., Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review. Innov. Food Sci. Emerg. Technol 8:1 (2007), 1–23.
20. Core, J., Edible, water-resistant film from milk protein. Agricultural Research, 53(11), 2005, 21.
21. Cornacchia, L., Roos, Y.H., Stability of β-carotene in protein-stabilized oil-in-water delivery systems. Journal of Agricultural and Food Chemistry 59:13 (2011), 7013–7020.
22. Coronel-Aguilera, C.P., San Martín-González, M.F., Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology. LWT-Food Science and Technology 62:1 (2015), 187–193.
23. Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., Cummins, E., Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology 24:1 (2012), 30–46.
24. 2-precipitated casein films. Journal of Food Science 71:4 (2006), E196–E201.
25. Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., Kumar, A., Nanotechnology in agro-food: From field to plate. Food Research International 69 (2015), 381–400.
26. De Kruif, C.K., Anema, S.G., Zhu, C., Havea, P., Coker, C., Water holding capacity and swelling of casein hydrogels. Food Hydrocolloids 44 (2015), 372–379.
27. De Kruif, C.G., Holt, C., Casein Micelle structure, functions and interaction. Fox, P.F., McSweeney, (eds.) Advanced dairy Chemistry: Volume 1: Proteins, parts a, 2003, Kluwer Academic/Plenum Publishers, New York, 233–270.
28. De Kruif, C.G., Holt, C., Casein micelle structure functions and interactions. Fox, P.F., Mcsweeney, P.L.H., (eds.) Advanced dairy chemistry-proteins Part A, 2003, Kluwer Academic/Plenum Publishers, New York, 233–270.
29. Elzoghby, A.O., El-Fotoh, W.S.A., Elgindy, N.A., Casein-based formulations as promising controlled release drug delivery systems. Journal of Controlled Release 153:3 (2011), 206–216.
30. Elzoghby, A.O., Helmy, M.W., Samy, W.M., Elgindy, N.A., Micellar delivery of flutamide via milk protein nanovehicles enhances its anti-tumor efficacy in androgen-dependent prostate cancer rat model. Pharmaceutical Research 30:10 (2013), 2654–2663.
31. Elzoghby, A.O., Helmy, M.W., Samy, W.M., Elgindy, N.A., Spray-dried casein-based micelles as a vehicle for solubilization and controlled delivery of flutamide: Formulation, characterization, and in vivo pharmacokinetics. European Journal of Pharmaceutics and Biopharmaceutics 84:3 (2013), 487–496.
32. Esmaili, M., Ghaffari, S.M., Moosavi-Movahedi, Z., Atri, M.S., Sharifizadeh, A., Farhadi, M., et al. Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application. LWT-Food Science and Technology 44:10 (2011), 2166–2172.
33. Forrest, S.A., Yada, R.Y., Rousseau, D., Interactions of vitamin D3 with bovine β-lactoglobulin A and β-casein. Journal of Agricultural and Food Chemistry 53:20 (2005), 8003–8009.
34. Fox, P.F., Milk proteins, general and historical aspects. Fox, P.F., McSweeney, P.L.H., (eds.) Advanced dairy chemistry-proteins Part A, 2003, Kluwer Academic/Plenum Publishers, New York, 1–49.
35. Ghasemi, S., Abbasi, S., Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound. Food Hydrocolloids 42 (2014), 42–47.
36. Giroux, H.J., Robitaille, G., Britten, M., Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions. LWT-Food Science and Technology 69 (2016), 225–232.
37. Goyal, A., Sharma, V., Sihag, M.K., Tomar, S.K., Arora, S., Sabikhi, L., et al. Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology 286 (2015), 527–537.
38. Haham, M., Ish-Shalom, S., Nodelman, M., Duek, I., Segal, E., Kustanovich, M., et al. Stability and bioavailability of vitamin D nanoencapsulated in casein micelles. Food & Function 3:7 (2012), 737–744.
39. Haratifar, S., Meckling, K.A., Corredig, M., Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells. Journal of Dairy Science 97:2 (2014), 672–678.
40. Haratifar, S., Meckling, K.A., Corredig, M., Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. Food & Function 5:6 (2014), 1160–1166.
41. Heidebach, T., Först, P., Kulozik, U., Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells. International Dairy Journal 19:2 (2009), 77–84.
42. Heidebach, T., Först, P., Kulozik, U., Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids 23:7 (2009), 1670–1677.
43. Heidebach, T., Först, P., Kulozik, U., Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering 98:3 (2010), 309–316.
44. Helal, A., Desobry, S., Banon, S., Shamsia, S.M., Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion. Journal of Dairy Research 82:01 (2015), 56–63.
45. Helal, A., Tagliazucchi, D., Conte, A., Desobry, S., Antioxidant properties of polyphenols incorporated in casein/sodium caseinate films. International Dairy Journal 25:1 (2012), 10–15.
46. Holt, C., Carver, J.A., Ecroyd, H., Thorn, D.C., Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods. Journal of Dairy science 96:10 (2013), 6127–6146.
47. S1-, β-and κ-caseins. Journal of the Chemical Society, Faraday Transactions 89:15 (1993), 2683–2692.
48. Horne, D.S., Casein interactions: Casting light on the black boxes, the structure in dairy products. International Dairy Journal 8:3 (1998), 171–177.
49. Horne, D.S., Casein structure, self-assembly and gelation. Current Opinion in Colloid & Interface Science 7:5 (2002), 456–461.
50. Horne, D.S., Steric stabilization and casein micelle stability. Journal of Colloid and Interface Science 111:1 (1986), 250–260.
51. Huang, J., Shu, Q., Wang, L., Wu, H., Wang, A.Y., Mao, H., Layer-by-layer assembled milk protein coated magnetic nanoparticle enabled oral drug delivery with high stability in stomach and enzyme-responsive release in small intestine. Biomaterials 39 (2015), 105–113.
52. Huppertz, T., Grosman, S., Fox, P.F., Kelly, A.L., Heat and ethanol stabilities of high-pressure-treated bovine milk. International Dairy Journal 14:2 (2004), 125–133.
53. Huppertz, T., Vaia, B., Smiddy, M.A., Reformation of casein particles from alkaline-disrupted casein micelles. Journal of Dairy Research 75:01 (2008), 44–47.
54. Jain, A., Thakur, D., Ghoshal, G., Katare, O.P., Shivhare, U.S., Characterization of microencapsulated β-carotene formed by complex coacervation using casein and gum tragacanth. International Journal of Biological Macromolecules 87 (2016), 101–113.
55. Jarunglumlert, T., Nakagawa, K., Adachi, S., Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction. Food Structure 5 (2015), 42–50.
56. Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Stubenrauch, C., Weiss, J., α s-casein–PE6400 mixtures: A fluorescence study. Faraday Discussions 166 (2013), 399–416.
57. Kibangou, I.B., Bouhallab, S., Henry, G., Bureau, F., Allouche, S., Blais, A., et al. Milk proteins and iron absorption: Contrasting effects of different caseinophosphopeptides. Pediatric Research 58:4 (2005), 731–734.
58. Kimpel, F., Schmitt, J.J., Review: Milk proteins as nanocarrier systems for hydrophobic nutraceuticals. Journal of Food Science 80:11 (2015), R2361–R2366.
59. Konnova, T.A., Faizullin, D.A., Haertle, T., Zuev, Y.F., β-casein micelle formation in water-ethanol solutions. Doklady, A.N., (eds.) Biochemistry and biophysics, 2013, Springer Science & Business Media, 36–39.
60. Koupantsis, T., Pavlidou, E., Paraskevopoulou, A., Flavour encapsulation in milk proteins–CMC coacervate-type complexes. Food Hydrocolloids 37 (2014), 134–142.
61. Koupantsis, T., Pavlidou, E., Paraskevopoulou, A., Glycerol and tannic acid as applied in the preparation of milk proteins–CMC complex coacervates for flavour encapsulation. Food Hydrocolloids 57 (2016), 62–71.
62. Kühn, J., Zhu, X.Q., Considine, T., Singh, H., Binding of 2-nonanone and milk proteins in aqueous model systems. Journal of Agricultural and Food Chemistry 55:9 (2007), 3599–3604.
63. Le Tien, C., Vachon, C., Mateescu, M.A., Lacroix, M., Milk protein coatings prevent oxidative browning of apples and potatoes. Jouirnal of Food Science 66:4 (2001), 512–516.
64. Lesmes, U., Sandra, S., Decker, E.A., McClements, D.J., Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chemistry 123:1 (2010), 99–106.
65. 3 encapsulated in Re-assembled casein micelles. Food Function 7:3 (2016), 1477–1482.
66. Li, N.N., Fu, C.P., Zhang, L.M., Using casein and oxidized hyaluronic acid to form biocompatible composite hydrogels for controlled drug release. Materials Science and Engineering: C 36 (2014), 287–293.
67. Liu, Y., Guo, R., pH-dependent structures and properties of casein micelles. Biophys. Chemistry 136 (2008), 67–73.
68. Liu, Y., Guo, R., pH-dependent structures and properties of casein micelles. Biophysical Chemistry 136:2 (2008), 67–73.
69. Liu, S.X., Singh, M., Wayman, A.E., Hwang, H.S., Fhaner, M., Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan. LWT-Food Science and Technology 62:2 (2015), 1083–1090.
70. Livney, Y.D., Milk proteins as vehicles for bioactives. Current Opinion in Colloid & Interface Science 15:1 (2010), 73–83.
71. Löfgren, C., Hermansson, A.M., Synergistic rheological behaviour of mixed HM/LM pectin gels. Food Hydrocolloids 21:3 (2007), 480–486.
72. Luo, Y., Pan, K., Zhong, Q., Casein/pectin nanocomplexes as potential oral delivery vehicles. International Journal of Pharmaceutics 486:1 (2015), 59–68.
73. Ma, J., Gan, C., Xu, Q., Zhou, J., Zhang, J., Amphiphilic copolymer stabilized core–shell structural casein-based emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects 471 (2015), 65–72.
74. Maher, P.G., Fenelon, M.A., Zhou, Y., Haque, K., Roos, Y.H., Optimization of β-casein stabilized nanoemulsions using experimental mixture design. Journal of Food Science 76:8 (2011), C1108–C1117.
75. Maroziene, A., De Kruif, C.G., Interaction of pectin and casein micelles. Food Hydrocolloids 14:4 (2000), 391–394.
76. Mauer, L.J., Smith, D.E., Labuza, T.P., Water vapor permeability, mechanical, and structural properties of edible β-casein films. International Dairy Journal 10:5 (2000), 353–358.
77. Mei, Y., Zhao, Y., Barrier and mechanical properties of milk protein-based edible films containing nutraceuticals. Journal of Agricultural and Food Chemistry 51:7 (2003), 1914–1918.
78. Menéndez-Aguirre, O., Kessler, A., Stuetz, W., Grune, T., Weiss, J., Hinrichs, J., Increased loading of vitamin D 2 in reassembled casein micelles with temperature-modulated high pressure treatment. Food Research International 64 (2014), 74–80.
79. Mittal, V.A., Ellis, A., Ye, A., Das, S., Singh, H., Influence of calcium depletion on iron-binding properties of milk. Journal of Dairy Science 98:4 (2015), 2103–2113.
80. Moeiniafshari, A.A., Zarrabi, A., Bordbar, A.K., Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy. Food Hydrocolloids 51 (2015), 1–6.
81. Mohan, M.S., Jurat-Fuentes, J.L., Harte, F., Binding of vitamin A by casein micelles in commercial skim milk. Journal of Dairy Science 96:2 (2013), 790–798.
82. Morçöl, T., Nagappan, P., Nerenbaum, L., Mitchell, A., Bell, S.J.D., Calcium phosphate-PEG-insulin-casein (CAPIC) particles as oral delivery systems for insulin. International Journal of Pharmaceutics 277:1 (2004), 91–97.
83. Mutukumira, A.N., Ang, J., Lee, S.J., Microencapsulation of probiotic bacteria. Beneficial microorganisms in food and nutraceuticals, 2015, Springer International Publishing, 63–80.
84. Nag, A., Han, K.S., Singh, H., Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal 21:4 (2011), 247–253.
85. Orlien, V., Boserup, L., Olsen, K., Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature. Journal of Dairy Science 93:1 (2010), 12–18.
86. O'Mahony, J.A., Fox, P.F., Milk proteins: Introduction and historical aspects. McSweeney, P.L.H., Fox, P.F., (eds.) Advanced dairy chemistry volume 1A: Proteins: Basic aspects, 2013, Springer, New York, 43–85.
87. O'Regan, J., Mulvihill, D.M., Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability. Food Research International 43:1 (2010), 224–231.
88. Pan, X., Yao, P., Jiang, M., Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and β-carotene. Journal of Colloid and Interface Science 315:2 (2007), 456–463.
89. Penalva, R., Esparza, I., Agüeros, M., Gonzalez-Navarro, C.J., Gonzalez-Ferrero, C., Irache, J.M., Casein nanoparticles as carriers for the oral delivery of folic acid. Food Hydrocolloids 44 (2015), 399–406.
90. Perlstein, H., Bavli, Y., Turovsky, T., Rubinstein, A., Danino, D., Stepensky, D., et al. Beta-casein nanocarriers of celecoxib for improved oral bioavailability. European Journal of Nanomedicine 6:4 (2014), 217–226.
91. Perlstein, H., Turovsky, T., Gimeson, P., Cohen, R., Rubinstein, A., Danino, D., et al. Thermotropic behavior of celecoxib-loaded beta-casein micelles: Relevance to the improved bioavailability. European Journal of Nanomedicine 7:4 (2015), 303–312.
92. Ray, S., Raychaudhuri, U., Chakraborty, R., An overview of encapsulation of active compounds used in food products by drying technology. Food Bioscience 13 (2016), 76–83.
93. Regini, J.W., Ecroyd, H., Meehan, S., Bremmell, K., Clarke, M.J., Lammie, D., et al. The interaction of unfolding α-lactalbumin and malate dehydrogenase with the molecular chaperone αB-crystallin: A light and X-ray scattering investigation. Molecular Vision 16 (2010), 2446–2456.
94. Ruettimann, K.W., Ladisch, M.R., Casein micelles: structure, properties and enzymatic coagulation. Enzyme and Microbial Technology 9:10 (1987), 578–589.
95. Saberi, M., Hashemiravan, M., Farhadyar, N., Influence of casein and inulin on the properties of nano-particle encapsulation of fish oil. Journal of Biodiversity and Environmental Sciences 4 (2014), 318–326.
96. Sahu, A., Kasoju, N., Bora, U., Fluorescence study of the curcumin− casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules 9:10 (2008), 2905–2912.
97. Sáiz-Abajo, M.J., González-Ferrero, C., Moreno-Ruiz, A., Romo-Hualde, A., González-Navarro, C.J., Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry. Food Chemistry 138:2 (2013), 1581–1587.
98. Sawyer, L., β-Lactoglobulin. Fox, P.F., Mcsweeney, P.L.H., (eds.) Advanced dairy chemistry-proteins Part A, 2003, Kluwer Academic/Plenum Publishers, New York, 319–363.
99. Semo, E., Kesselman, E., Danino, D., Livney, Y.D., Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids 21:5 (2007), 936–942.
100. Shapira, A., Assaraf, Y.G., Epstein, D., Livney, Y.D., Beta-casein nanoparticles as an oral delivery system for chemotherapeutic drugs: Impact of drug structure and properties on co-assembly. Pharmaceutical Research 27:10 (2010), 2175–2186.
101. Shapira, A., Assaraf, Y.G., Livney, Y.D., Beta-casein nanovehicles for oral delivery of chemotherapeutic drugs. Nanomedicine: Nanotechnology, Biology and Medicine 6:1 (2010), 119–126.
102. Shapira, A., Davidson, I., Avni, N., Assaraf, Y.G., Livney, Y.D., β-Casein nanoparticle-based oral drug delivery system for potential treatment of gastric carcinoma: Stability, target-activated release and cytotoxicity. European Journal of Pharmaceutics and Biopharmaceutics 80:2 (2012), 298–305.
103. Shapira, A., Markman, G., Assaraf, Y.G., Livney, Y.D., β-casein–based nanovehicles for oral delivery of chemotherapeutic drugs: Drug-protein interactions and mitoxantrone loading capacity. Nanomedicine: Nanotechnology, Biology and Medicine 6:4 (2010), 547–555.
104. Singh, H., Functional properties of milk proteins. Encyclopaedia of Dairy Sciences 3 (2011), 887–893.
105. Song, F., Zhang, L.M., Shi, J.F., Li, N.N., Novel casein hydrogels: Formation, structure and controlled drug release. Colloids and Surfaces B: Biointerfaces 79:1 (2010), 142–148.
106. Sonia, T.A., Sharma, C.P., An overview of natural polymers for oral insulin delivery. Drug Discovery Today 17:13 (2012), 784–792.
107. Swaisgood, H.E., Chemistry of the caseins. Fox, P.F., Mcsweeney, P.L.H., (eds.) Advanced dairy chemistry-proteins Part A, 2003, Kluwer Academic/Plenum Publishers, New York, 139–187.
108. Tomasula, P.M., Corredig, M., Using dairy ingredients to produce edible films and biodegradable packaging materials. Dairy-derived ingredients: food and nutraceutical uses, 2009, 589–624.
109. Treweek, T.M., Thorn, D.C., Price, W.E., Carver, J.A., The chaperone action of bovine milk αs1- and αs2-caseins and their associated form α s- casein. Archives of Biochemistry and Biophysics 510:1 (2011), 42–52.
110. Walstra, P., Woulters, J.T.M., Geurts, T.J., Dairy science and technology. 2nd ed., 2006, CRC Press, Boca Raton, FL, USA.
111. Wang, C., Wang, B., Li, B., Bioavailability of peptides from casein hydrolysate in vitro: Amino acid compositions of peptides affect the antioxidant efficacy and resistance to intestinal peptidases. Food Research International, 2015 Accepted –in Press.
112. Yazdi, S.R., Corredig, M., Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study. Food Chemistry 132:3 (2012), 1143–1149.
113. Ye, R., Harte, F., High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems. Food Hydrocolloids 35 (2014), 670–677.
114. Yi, J., Fan, Y., Yokoyama, W., Zhang, Y., Zhao, L., Characterization of milk proteins–lutein complexes and the impact on lutein chemical stability. Food Chemistry 200 (2016), 91–97.
115. Yi, J., Lam, T.I., Yokoyama, W., Cheng, L.W., Zhong, F., Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells. Food Hydrocolloids 43 (2015), 31–40.
116. Yi, J., Li, Y., Zhong, F., Yokoyama, W., The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids 35 (2014), 19–27.
117. Yin, W., Su, R., Qi, W., He, Z., A casein-polysaccharide hybrid hydrogel cross-linked by transglutaminase for drug delivery. Journal of Materials Science 47:4 (2012), 2045–2055.
118. Yong, Y.H., Foegeding, E.A., Caseins: Utilizing molecular chaperone properties to control protein aggregation in foods. Journal of Agricultural and Food Chemistry 58:2 (2010), 685–693.
119. Zhang, Z., Decker, E.A., McClements, D.J., Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles. Food Research International 64 (2014), 520–526.
120. Zhang, J., Liu, Y., Liu, X., Li, Y., Yin, X., Subirade, M., et al. The folic acid/β-casein complex: Characteristics and physicochemical implications. Food Research International 57 (2014), 162–167.
121. Zhen, X., Wang, X., Xie, C., Wu, W., Jiang, X., Cellular uptake, antitumor response and tumor penetration of cisplatin-loaded milk protein nanoparticles. Biomaterials 34:4 (2013), 1372–1382.
122. Zhou, S., Seo, S., Alli, I., Chang, Y.W., Interactions of caseins with phenolic acids found in chocolate. Food Research International 74 (2015), 177–184.
123. Zimet, P., Rosenberg, D., Livney, Y.D., Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids 25:5 (2011), 1270–1276.