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Use of α-Lactalbumin α-La from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review

机译：在食品技术和药物中使用乳清乳清中的α-乳酰蛋白α-LA作为生物活性化合物的载体：综述

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Andrea P. Cuevas-Gómez; Izlia J. Arroyo-Maya; Humberto Hernández-Sánchez;
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1. Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds [J] . Silveira Marcello R., Coutinho Nathalia M., Esmerino Erick A., Food Chemistry . 2019,第MAYa1期

机译：通过冷等离子体技术加工的番石榴味乳清饮料：生物活性化合物，脂肪酸谱和挥发性化合物
2. Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology [J] . Ghorani Behrouz, Tucker Nick Food Hydrocolloids . 2015,第octa期

机译：静电纺丝作为食品纳米技术中生物活性化合物的新型传递载体的基础知识
3. Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: a concise review. (Special Section: Bioavailability and metabolism of functional food bioactives.) [J] . Wang T., He F., Chen G. B. Journal of Functional Foods . 2014,第Null期

机译：通过加工技术提高谷物中酚类化合物的生物利用度和生物利用度：简明评论。（特别部分：功能性食品生物活性物质的生物利用度和代谢。）
4. A REVIEW ON WHEY COMPOSITION AND THE METHODS USED FOR ITS UTILIZATION FOR FOOD AND PHARMACEUTICAL PRODUCTS [C] . Efsthathia Tsakali, Konstantinos Petrotos, Angela Gabriella D Alessandro, International conference on simulation and modelling in the food and bio-industry . 2010

机译：乳清成分及其在食品和药品中的利用方法综述
5. Separation and structural characterization of alpha-lactalbumin and beta-lactoglobulin from whey products. [D] . Alomirah, Husam Fahd. 2002

机译：乳清产品中α-乳白蛋白和β-乳球蛋白的分离和结构表征。
6. Peganum spp.: A Comprehensive Review on Bioactivities and Health-Enhancing Effects and Their Potential for the Formulation of Functional Foods and Pharmaceutical Drugs [O] . Javad Sharifi-Rad, Cristina Quispe, Jesús Herrera-Bravo, 2021

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7. Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies [O] . Gabriel F. Pantuzza Silva, Eliana Pereira, Bruno Melgar, 2020

机译：使用创新的食品技术，茄子水果（Solanum Melongena L.）和生物残留物作为营养素，生物活性化合物和食品着色剂来源

Use of α-Lactalbumin α-La from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review

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