Food fortification has been used for many years to combat micronutrient deficiencies; the
main challenge with food fortification is the combination of a bioavailable, affordable …

Consumers are demanding more natural, healthy, and high-quality products. The addition of
health-promoting substances, such as bioactive compounds, to foods can boost their …

A bio-polyelectrolyte (PC) was synthesized by reacting phytic acid (PA) with casein (CS),
and used as the shell materials to microencapsulate ammonium polyphosphate (APP). The …

Casein, a milk protein that self-assembles to form micelles in aqueous solution, can bind to a
wide range of drugs (hydrophilic and hydrophobic). Herein, a low cost and facile method …

In this work, a bio‐based flame retardant, casein, was incorporated into poly (lactic
acid)(PLA) matrix by melt compounding in order to improve the fire resistance and sustain …

A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy
matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro …

A thermally stable co-delivery system for lactoferrin (LF) and iron (II) was developed to
address iron deficiency anemia. Complexes were formed between LF, succinylated sodium …

Background A highly soluble iron–casein complex has been developed for food fortification
purposes with the aim to provide high iron bioavailability. Objective We aimed to determine …

Aims Breast cancer is the second leading cause of death worldwide. Conventional
chemotherapeutic therapies lack the specific targeting effect toward the cancerous cells …

Starch can be modified by chemical and physical methods. In this study, electrolysis of
barley flour (> 99% amylopectin) suspension (1: 6 w/w in water) is investigated to …