Results 241 to 250 of about 149,645 (257)

Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Food Hydrocolloids, 2022
Leonard M C Sagis, Jack Yang, Xilong Zhou   +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, Jin-Long Tian, Xianjun Meng
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
Nadia Oulahal, Frédéric Prochazka
exaly  

Casein micelles and their internal structure

Advances in Colloid and Interface Science, 2012
Andrei Petukhov, Volker S. Urban, Thom Huppertz   +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  

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

Food Chemistry, 2016
Mao-Mao Zeng, Zhiyong He
exaly  

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

Ultrasonics Sonochemistry, 2020
Yan-Ming Wei, Min Yang, Muthupandian Ashokkumar   +2 more
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  

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

Advances in Colloid and Interface Science, 2002
Michel Mellema, P Walstra
exaly