Food Protein Nanoparticles: Formation, Properties and Applications

Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels

“…From transmission electron microscope images of the fibrils, the calculated persistence lengths of the fibrils were found to decrease with the addition of NaCl (Loveday et al 2011a(Loveday et al , 2010.…”

“…, is the typical length at which thermal fluctuations begin to bend the polymer in different directions; it is used to characterize the flexibility or rigidity of a filament (Loveday et al 2011a). The contour length, L c , of a filament is its length at maximum extension.…”

“…A major challenge is to establish links between the macroscopic rheological properties of a food with its structure and microstructure. Loveday et al (2011a) reviewed the formation and characterisation of nanometre-scale food protein particles and their gels.…”

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

“…Heating pure a-La or pure BSA at pH 2 is not enough to induce for-mation of fibrillar structures (Bolder et al, 2006a;Bolder et al, 2006b;Bolder et al, 2007). Other conditions, which may involve salt addition, mild heating and hydrolysis, may be needed to produce a-La or BSA nanofibrils (Goers et al, 2002;Veerman et al, 2003;Loveday et al, 2012a). Few studies exist about the applications of whey protein nanofibrils as nanomaterials.…”

“…Recently, other potential applications have attracted a wide interest from food and biomedical industries, such as enzyme immobilization, microencapsulation of bioactive ingredients, or even development of biosensors (Loveday et al, 2012a;Sasso et al, 2014).…”