Results 91 to 100 of about 9,140 (274)

Localization of glycosylated κ-casein in bovine casein micelles by lectin-labelled gold granules [PDF]

, 2017
The localization of glycosylated k-casein in isolated bovine casein micelles was investigated at the ultrastructural level with gold granules labelled with the Ricinus communis lectin specific for galactose.
Horisberger, Marc, Vonlanthen, Monique
core  

Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]

, 2018
peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam, Joubran, Yousef, Murphy, Eoin, O'Mahony, James A.   +3 more
core   +1 more source

Preparation and Characterization of Multilayered Microcapsules of Lacticaseibacillus rhamnosus Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
A dual‐layer microencapsulation system composed of alginate, jujube mucilage, and whey protein isolate effectively protected Lacticaseibacillus rhamnosus under heat and simulated gastrointestinal conditions. The optimized formulation (JM:WPI, 6:4) achieved the highest encapsulation efficiency (94.16%).
Sara Baleshzar, Seyed Saeed Sekhavatizadeh   +1 more
wiley   +1 more source

Coarse-Grained Molecular Dynamics Simulations for Predicting Rheological Behavior of Casein Micelle Dispersions

Beverages
Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are ...
Raghvendra Pratap Singh, Sophie Barbe, Paulo Peixoto, Manon Hiolle, Frédéric Affouard, Guillaume Delaplace   +5 more
doaj   +1 more source

Fate of hydroxyapatite nano particles during in vitro gastrointestinal digestion : a thesis presented in partial fulfilment of the requirements for the degree of Master in Food Technology at Massey University, Riddet Institute and Massey Institute of Food Science and Technology, Palmerston North, New Zealan [PDF]

, 2018
The following figures have been removed for copyright reasons, but may be accessed through their sources listed in the References: Figures 2.2 (Yada et al., 2014, Fig.1), 2.3 (Rivera-Munoz, 2011), 2.4 (Sakae et al., 2015, Fig. 2 & 3), 2.5 (Ehrlich et al.
Choki, Kinley
core  

The Bioavailability of Vitamin E in Fortified Processed Foods [PDF]

, 2012
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes.
Bindrich, Ute, Hahn, Andreas, Schneider, Inga   +2 more
core   +2 more sources

Scattering from `Babinet' particles (or not…): spherical particles made up of spheres and spherical particles with spherical voids

Journal of Applied Crystallography, Volume 59, Issue 1, Page 59-68, February 2026.
Small‐angle scattering form factors of composite particles built from either embedded spheres or randomly distributed voids within a sphere are obtained by Monte Carlo simulations, and analytical expressions that reproduce the simulations are derived.The small‐angle scattering form factors of two classes of composite particles with contrasting internal
Jan Skov Pedersen, Thea Lykkegaard Møller, Milena Corredig   +2 more
wiley   +1 more source

Yogurt Fortification With Lyophilized Liposomes Coencapsulating Vitamins D3 and B12: Physicochemical Characterization, Sensory Evaluation and Static In Vitro Digestion

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Liposomes are lipid‐based delivery systems of interest in pharmaceutical, food, and nutraceutical industries due to their ability to encapsulate bioactive compounds, such as vitamins, improving stability, solubility, and bioavailability. This study aimed to develop functional yogurt enriched with vitamins D3 and B12 by encapsulating these ...
Letícia S. Ferreira, Eduarda H. Luvizzotti, Marluci Ghiraldi, Matheus A. Chaves, Samantha C. Pinho   +4 more
wiley   +1 more source

Genetic Variants of Milk Proteins - Relevance to Milk Composition and Cheese Production. [PDF]

, 1999
End of Project ReportObjectives: (i) to develop rapid screening procedures for the determination of milk protein polymorphism (genetic variants) (ii) to determine the frequency distribution of milk protein genetic variants in a large population of ...
Connolly, J.F., Fitzgerald, Richard J., Guinee, Timothy P., Harrington, D., Mehra, Raj, Murphy, J.J., Walsh, Daniel   +6 more
core  

Shrinkage and Storage Stability of High‐Protein, High‐Overrun Frozen Desserts

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Shrinkage is a significant quality issue that affects many frozen desserts and is especially prevalent in frozen desserts with increased protein and/or air content. While the mechanism of shrinkage is not well understood, this experiment sought to understand the structural and interfacial role of dairy proteins and other surface‐active ...
Samantha R. VanWees, Scott A. Rankin, Richard W. Hartel   +2 more
wiley   +1 more source