Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit
biological activities such as anti-inflammatory and anti-cancer properties as well as …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary
antioxidants help the body to fight against free radicals and, therefore, avoid or reduce …

Εncapsulation of β-carotene in two different food hydrocolloid matrices, pure pullulan (PUL)
and its blend with whey protein isolate (WPI) at a weight ratio of WPI: PUL 30: 70, via coaxial …

Bovine colostrum harbors a diverse array of bioactive components suitable for the
development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and …

The objective of this study was to evaluate the effect of different encapsulating agents
(maltodextrin, whey protein isolate and the modified starch Capsul®) on the …

Interactions between β-lactoglobulin and ferulic acid were investigated at ambient
temperature in relation to the dimer and monomer forms of the protein at pH 7.3 and 2.4 …

Highlights•Design of functional food should be driven by availability experiments.•Food
components modulate carotenoid bioaccessibility.•Limiting steps must be overcame for …

Many allergens feature hydrophobic cavities that allow the binding of primarily hydrophobic
small‐molecule ligands. Ligand‐binding specificities can be strict or promiscuous. Serum …