Results 101 to 110 of about 1,152,301 (120)

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

Food Chemistry, 2021
Yuxi Lang, Xianjun Meng, Xu Si
exaly  

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

Food Hydrocolloids, 2021
Marie Sofie Møller, Birte Svensson, Mikkel Madsen   +2 more
exaly  

The Structure of the Casein Micelle of Milk and Its Changes During Processing

Annual Review of Food Science and Technology, 2012
Milena Corredig, Douglas G Dalgleish
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, Jin-Long Tian, Xianjun Meng   +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  

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

Food Hydrocolloids, 2018
Nadia Oulahal, Frédéric Prochàzka
exaly  

Casein-based formulations as promising controlled release drug delivery systems

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

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

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

Effect of dephosphorylation on bovine casein

Food Chemistry, 2007
Selim Kermasha, Yasuo Konishi
exaly  

Casein polymorphism heterogeneity influences casein micelle size in milk of individual cows

Journal of Dairy Science, 2015
Li Day, Don Otter, M A Augustin
exaly