Results 181 to 190 of about 174,780 (213)

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   +2 more sources

Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms.

Food Chemistry, 2018
Various bioactive peptides are continuously being identified from casein hydrolysates. In this work, a novel angiotensin I-converting enzyme (ACE)-inhibitory (ACEI) peptide, NMAINPSKENLCSTFCK, derived from the αs2-casein fragment residues 25-41, was ...
Maolin Tu, Cong-wu Wang, Cheng Chen, Ruyi Zhang, Hanxiong Liu, Weihong Lu, Lianzhou Jiang, Ming Du   +7 more
semanticscholar   +1 more source

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
Maomao Zeng, Zhiyong He
exaly   +2 more sources

Acid and rennet-induced coagulation behavior of casein micelles with modified structure.

Food Chemistry, 2019
This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles.
Quanyang Li, Zhengtao Zhao
semanticscholar   +1 more source

Wearable strain sensors based on casein-driven tough, adhesive and anti-freezing hydrogels for monitoring human-motion.

Journal of materials chemistry. B, 2019
Flexible hydrogel-based sensors have attracted significant attention due to promising applications of wearable devices. However, fabricating a flexible hydrogel combining toughness, stickiness, anti-freezing capability and conductivity is still a great ...
Lin Guan, Su Yan, Xin Liu, Xinyao Li, Guanghui Gao   +4 more
semanticscholar   +1 more source

Casein as a natural protein to inhibit the corrosion of mild steel in HCl solution

Journal of Molecular Liquids, 2019
In this research, the effects of casein on the corrosion behavior of mild steel in 0.1 M HCl were investigated by different analytical techniques. According to weight loss measurements, an increase in the concentration of casein from 50 ppm to 400 ppm ...
T. Rabizadeh, S. K. Asl
semanticscholar   +1 more source

Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties

Journal of Food Engineering, 2018
The present study has aimed to evaluate the microencapsulation process of the different casein hydrolysates and to assess the physical properties (moisture content, water activity, bulk density, tapped density, solubility and hygroscopicity), antioxidant
K. Sarabandi, A. S. Mahoonak, H. Hamishekar, M. Ghorbani, S. Jafari   +4 more
semanticscholar   +1 more source

Analysis of the interaction mechanism of Anthocyanins (Aronia melanocarpa Elliot) with β-casein

Food Hydrocolloids, 2018
The interaction between anthocyanins and β-casein was investigated by fluorescence quenching technique and circular dichroism spectroscopy. The results of the fluorescence titration revealed that Anthocyanins in Aornia mealnocarpa (AMA) could strongly ...
Jie Wei, Dexin Xu, Jing Yang, Xiao Zhang, Teng Mu, Qiuyu Wang   +5 more
semanticscholar   +1 more source

Formation and structural properties of acid-induced casein–agar double networks: Role of gelation sequence

Food Hydrocolloids, 2018
Agar is widely used in yogurt manufacture to improve the stability of milk gels. However, the formation and structural properties of acid-induced casein–agar gel have not been elucidated.
Jian Sun, F. Ren, Yuan-yuan Chang, Pengjie Wang, Yuan Li, Hao Zhang, Jie Luo   +6 more
semanticscholar   +1 more source

Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

, 2021
S. Anema
semanticscholar   +1 more source