en بهداشت Health مروری Review Article <div style="text-align: justify;"><span style="font-size:12px;"><span style="font-family:Times New Roman;"><b>Background:</b> Whey proteins were long regarded as by-products of cheese manufacturing; however, they are now recognized as highly functional biomacromolecules with substantial potential in nanotechnology. Their distinctive structural and physicochemical properties make them excellent candidates for advanced delivery systems. This review aimed to identify, analyze, and synthesize current research on the use of whey proteins and their derivatives as nanocapsule materials for the encapsulation and delivery of bioactive compounds.<br> <b>Methods:</b> A structured literature search was conducted in the Scopus, Web of Science, and PubMed databases for the period from 2000 to 2025. Eligible studies were English-language publications addressing whey protein nanoparticles, nanoencapsulation, and bioactive delivery systems. Data extraction and quality assessment were conducted in accordance with the PRISMA guidelines.<br> <b>Results:</b> &beta;-Lactoglobulin and &alpha;-lactalbumin exhibited excellent surface activity, emulsifying properties, and self-assembly capacity, making both proteins suitable building blocks for nanoencapsulation. Chemical and enzymatic modifications, including phosphorylation, glycation, and partial hydrolysis, effectively improved encapsulation efficiency, controlled release, and stability under thermal or gastrointestinal stress. Whey-based nanocarriers efficiently delivered vitamins, polyphenols, probiotics, and essential oils through diverse delivery systems. These findings were derived from an analysis of over 30 peer-reviewed studies published between 2000 and 2025.<br> <b>Conclusion</b>: Whey proteins constitute effective, sustainable, and biocompatible nanocarrier systems with broad applicability in food, nutraceutical, and pharmaceutical formulations.</span></span></div> Whey Proteins, Nanoparticles, Lactoglobulins, Lactalbumin, Nanoencapsulation 0 0 http://goums.ac.ir/jorjanijournal/browse.php?a_code=A-10-1094-2&slc_lang=en&sid=1 Mojtaba Raeisi raeisi.mojtaba@yahoo.com 100319475328460011028 100319475328460011028 No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Mozhdeh Solbi m.solbi1990@gmail.com 100319475328460011029 0009-0005-0483-5165 No Department of Food Science and Technology, Az.C., Islamic Azad University, Azadshahr, Iran Abolfazl Fadavi Fadavi2000@yahoo.com 100319475328460011030 100319475328460011030 No Department of Food Science and Technology, Az.C., Islamic Azad University, Azadshahr, Iran Kaveh Damavandi Kamali 100319475328460011031 100319475328460011031 No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Bahador Hajimohammadi b.hajimohammadi@gmail.com 100319475328460011032 100319475328460011032 Yes Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Maryam Ebrahimi maryamebrahimi.gau@gmail.com 100319475328460011033 100319475328460011033 No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Ozlem Emir Coban Ozlem.emircoban@fel.frat.edu.tr 100319475328460011034 100319475328460011034 No Department of Seafood Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey