Results 191 to 200 of about 49,242 (209)

Tunable mixed micellization of β-casein in the presence of κ-casein

Food Hydrocolloids, 2021
Wahyu Wijaya, Sanaullah Khan, Mikkel Madsen   +2 more
exaly  

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

LWT - Food Science and Technology, 2019
Yuxi Lang, Haiyan Gao, Jinlong Tian
exaly  

Casein-based formulations as promising controlled release drug delivery systems

Journal of Controlled Release, 2011
Ahmed O Elzoghby, Nazik A Elgindy
exaly  

Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

Food Hydrocolloids, 2018
Frédéric Prochàzka, Nadia Oulahal
exaly  

Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures

Ultrasonics Sonochemistry, 2020
Min Yang, Yanming Wei, Muthupandian Ashokkumar   +2 more
exaly  

Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols

Food Hydrocolloids, 2014
Milena Corredig, Douglas G Dalgleish
exaly  

Casein micelles and their internal structure

Advances in Colloid and Interface Science, 2012
C G De Kruif, Thom Huppertz, Volker S Urban   +2 more
exaly  

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

Food Chemistry, 2016
Zhiyong He, Maomao Zeng
exaly  

Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein

Journal of Dairy Science, 2012
J Hinrichs
exaly  

pH-dependent structures and properties of casein micelles

Biophysical Chemistry, 2008
Rong Guo
exaly