Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

Paul de Vos, Marijke M. Faas, M. Spasojević et al. · International Dairy Journal · 2009 · 770 citations

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Agriculture, Biochemistry, Dairy Science +14

Probiotic yogurt improves antioxidant status in type 2 diabetic patients

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Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS

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Agriculture, Biochemistry, Food Science +17

Nanoencapsulation of food ingredients using lipid based delivery systems

Milad Fathi, M. R. Mozafari · Trends in Food Science & Technology · 2011 · 614 citations

Pharmacy, Food Science, Pharmaceutics +14