Results 91 to 100 of about 135,908 (286)
FoodsDrying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved.
Dong Wang +4 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Food Science and Technology International, 2006 Casein phosphopeptides (CPPs) in commercial hydrolysed casein (CE90CPP) and in β-CN (β-CN) after simulated gastrointestinal digestion (gastric stage pepsin, pH =2, 37°C 2h) and intestinal stage (pancreatic-bile extract, pH =5.2, 37°C 2h) were sequenced by on-line reversed-phase high performance liquid chromatography coupled to ...
Miquel, Esther +5 more
openaire +2 more sources
The effect of milk constituents and crowding agents on amyloid fibril formation by κ-casein
, 2016 When not incorporated into the casein micelle, κ-casein, a major milk protein, rapidly forms amyloid fibrils at physiological pH and temperature. In this study, the effects of milk components (calcium, lactose, lipids, and heparan sulfate) and crowding ...
David C Thorn (13674961) +6 more
core
Pellicle Modification with Casein and Mucin Does Not Promote In Vitro Bacterial Biofilm Formation.
, 2020 PURPOSE During biofilm formation, bacterial species do not attach directly onto the enamel surface, but rather onto the salivary pellicle. Salivary pellicle modification with casein and mucin can hinder erosive demineralisation of the enamel, but it ...
Saads Carvalho, Thiago +5 more
core +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +1 more source
Geographic distribution of haplotype diversity at the bovine casein locus
Genetics Selection Evolution, 2004 The genetic diversity of the casein locus in cattle was studied on the basis of haplotype analysis. Consideration of recently described genetic variants of the casein genes which to date have not been the subject of diversity studies, allowed the ...
Moazami-Goudarzi Katy +8 more
doaj +1 more source
Formation of Reconstituted Casein Micelles with Human β-Caseins and Bovine κ-Casein
Journal of Dairy Science, 2002 Human beta-casein (CN) is the major protein of the human milk casein fraction (approximately 80%) and exists in six calcium-sensitive forms, having zero to five organic phosphates per molecule. The major forms are the doubly-phosphorylated (beta-CN-2P; approximately 30%) and the quadruply phosphorylated (beta-CN-4P; approximately 35%) forms.
S M, Sood, G, Erickson, C W, Slattery
openaire +2 more sources
Genetic analysis of protein composition of bovine milk
, 2010 This thesis is part of the Dutch Milk Genomics Initiative, and the general aim was to obtain more insight into the genetic background of bovine milk protein composition.
Schopen, G.C.B.
core
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source