Food proteins as biomaterial for delivery functions

Book chapter

Okago, Ogadimma, Wang, Bo and Udenigwe, Chibuike. (2021). Food proteins as biomaterial for delivery functions. In In Udenigwe, Chibuike C. (Ed.). Food proteins and peptides : Emerging biofunctions, food and biomaterial applications pp. 97-126 Royal Society of Chemistry. https://doi.org/10.1039/9781839163425-00097

Publication dates
Authors	Okago, Ogadimma, Wang, Bo and Udenigwe, Chibuike
Editors	Udenigwe, Chibuike C.
Abstract	The inherent structural and functional properties of food proteins of animal, plant or recombinant sources, such as amphiphilic, charged, neutral and hydrophobic side-chain functional groups, high nutritional value, binding potential, self-assembly, emulsion, foaming and gelling properties, have stimulated studies of their application in the encapsulation, protection and delivery of food bioactive compounds. This chapter discusses various protein-based nano- and microencapsulation systems and fabrication, characterization and evaluation techniques that have been employed for the encapsulation, protection and controlled release of various bioactive molecules with improved bioavailability and permeability facilitated by enhanced solubility, stability and bioaccessibility and reduced size.
Page range	97-126
Year	2021
Book title	Food proteins and peptides : Emerging biofunctions, food and biomaterial applications
Publisher	Royal Society of Chemistry
Place of publication	London, United Kingdom
ISBN	9781788018593
	9781839163425
	9781839163432
Digital Object Identifier (DOI)	https://doi.org/10.1039/9781839163425-00097
Scopus EID	2-s2.0-85109146818
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	03 Jun 2021
Print	2021
Publication process dates
Deposited	01 Jun 2023

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