Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems

Cereals are an abundant and relatively inexpensive source of plant-based proteins that play critical nutritional and functional roles in foods. However, their poor solubility in aqueous solutions limits their application in many food products. A number of strategies are, therefore, being developed to overcome this limitation. Physical, chemical, and enzymatic modification of cereals protein can be used to improve their solubility and...