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 considered by-products of cheese manufacturing but have since proven to be highly functional biomacromolecules with substantial potential in nanotechnology. Owing to their distinctive structural and physicochemical properties, they are considered excellent candidates for advanced delivery systems. This review aims to identify, analyze, and synthesize current research on the use of whey protein and its 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, covering the period from 2000 to 2025. Eligible studies were limited to English-language publications addressing whey protein nanoparticles, nanoencapsulation, and bioactive delivery systems. Data extraction and quality assessment followed the PRISMA guidelines.<br> <b>Results:</b> &beta; lactoglobulin and &alpha; lactalbumin exhibited excellent surface activity, emulsifying properties, and self-assembly capacity. Accordingly, both proteins are considered ideal building blocks for nanoencapsulation. Chemical and enzymatic modifications, such as phosphorylation, glycation, and partial hydrolysis, effectively enhanced encapsulation efficiency, controlled release, and stability under thermal or gastrointestinal challenges. 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 are effective, sustainable, and biocompatible nanocarrier systems with wide applicability in food, nutraceutical, and pharmaceutical formulations.</span></span></div> Whey Proteins, Nanoparticles, Lactoglobulins, Lactalbumin, Nanoencapsulation 25 37 http://goums.ac.ir/jorjanijournal/browse.php?a_code=A-10-1094-2&slc_lang=en&sid=1 Mojtaba Raeisi raeisi.mojtaba@yahoo.com 0000-0003-1787-6319 No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Mozhdeh Solbi m.solbi1990@gmail.com 0009-0005-0483-5165 No Department of Food Science and Technology, Az.C., Islamic Azad University, Azadshahr, Iran Abolfazl Fadavi Fadavi2000@yahoo.com 0000-0002-5855-1468 No Department of Food Science and Technology, Az.C., Islamic Azad University, Azadshahr, Iran Kaveh Damavandi Kamali 0009-0005-1286-9533 No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Bahador Hajimohammadi b.hajimohammadi@gmail.com 0000-0003-4463-5465 Yes Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran Maryam Ebrahimi maryamebrahimi.gau@gmail.com 0000-0002-6421-0416 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 0000-0003-1388-0740 No Department of Seafood Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey