Results 1 to 10 of about 2,242 (180)
Rennet-Induced Casein Micelle Aggregation Models: A Review [PDF]
Foods, 2022 Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar
Daniel Salvador +3 more
doaj +2 more sources
Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment [PDF]
FoodsThe poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications.
Kerong Wang +11 more
doaj +2 more sources
Supramolecular Structure of the Casein Micelle [PDF]
Journal of Dairy Science, 2008 The supramolecular structure of colloidal casein micelles in milk was investigated by using a sample preparation protocol based on adsorption of proteins onto a poly-l-lysine and parlodion-coated copper grid, staining of proteins and calcium phosphate by uranyl oxalate, instantaneous freezing, and drying under a high vacuum.
D J Mcmahon
exaly +4 more sources
Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C [PDF]
Foods, 2019 Floriane Doudiès +2 more
exaly +2 more sources
Journal of Dairy Science, 2022 : The interactions among the proteins in sheep skim milk (SSM) during heat treatments (67.5–90°C for 0.5–30 min) were characterized by the kinetics of the denaturation of the whey proteins and of the association of the denatured whey proteins with casein
Zheng Pan +4 more
doaj +1 more source
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak, 2023 Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle.
Premy Puspitawati Rahayu +3 more
doaj +1 more source
Current Research in Food Science, 2022 The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties.
Davor Daniloski +3 more
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Journal of Dairy Science, 2022 : The dairy industry struggles to maintain consumer attention in the midst of declining fluid milk sales. Current trends create an opportunity to incorporate plant-based proteins with milk to produce a high-protein, multisourced, functional food product.
Abigail Krentz +3 more
doaj +1 more source
Properties of micro and nano casein capsules used to protect the active components: A review
International Journal of Food Properties, 2021 Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic ...
Pedro Estanislao Acuña-Avila +2 more
doaj +1 more source
Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks
Foods, 2022 There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the ...
Siqi Li +4 more
doaj +1 more source