Iris J. Joye

TL;DR: A review of recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles can be found in this article, highlighting some of the challenges that will be the focus of future research.

TL;DR: This work focuses on bread making, in which gluten proteins contribute to dough properties, bread loaf volume, and structure, and on pasta production, inWhich gluten proteins generate the desired cooking quality.

TL;DR: In this paper, the authors focus on the utilization of liquid anti-solvent precipitation as a means of producing food-grade nanoparticles, which vary in their ease of use, cost, and robustness.

TL;DR: Analysis of the thermodynamic parameters suggested that resveratrol-gliadin binding mainly occurs through hydrophobic interactions while the binding with zein is predominantly mediated through hydrogen bonds, which helps rationalise ingredient selection and production of protein nanoparticles and microparticles for encapsulation, protection and release of resver atrol and potentially other bioactive compounds.

TL;DR: Nanotechnology is utilized by food scientists to create a variety of delivery systems for the encapsulation, protection, and controlled release of micronutrients.