Results 131 to 140 of about 2,242 (180)

The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships. [PDF]

Food Chem X
Zhao X, Zhang Y, Cui G, Sun Z, Wang C, Wang Q, Zhu H, Chen B, Pang X, Wang Y, Wang X, Xie N, Lv J, Zhang S.   +13 more
europepmc   +1 more source

Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles. [PDF]

Foods
Silva RRD, Souza LHP, Sousa LS, Rodrigues LD, Nogueira GS, Nascimento LGL, Carvalho AF.   +6 more
europepmc   +1 more source

Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams. [PDF]

Foods
Dabo KF, Chèné C, Prevost S, Fameau AL, Karoui R.   +4 more
europepmc   +1 more source

A Biomaterial-Based Approach to Trypsin Sensing: Design and Optimization of Gelatin-Casein Films. [PDF]

ACS Omega
Ogbonna C, Kwon Y, Kim KR, Yeo WH, Ghalichechian N, Beardslee L.   +5 more
europepmc   +1 more source

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]

Compr Rev Food Sci Food Saf
Sinha A, Kelly AL.
europepmc   +1 more source

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Caseins and casein micelles

2022
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the properties of casein micelles is thus very important.
Huppertz, Thom, Gazi, Inge
openaire   +2 more sources

Hydration of casein micelles and caseinates: Implications for casein micelle structure

International Dairy Journal, 2017
Abstract By studying the hydration of casein micelles using a variety of techniques, a distinction could be made between water that appeared bound by the protein (∼0.5 g g−1 protein), water associated with the κ-casein brush (∼1.0 g g−1 protein) and water entrapped in the casein micelles (∼1.8 g g−1 protein), yielding a total micellar hydration of ∼3.
Thom Huppertz, Inge Gazi, Hannemieke Luyten, Hans Nieuwenhuijse, Arno Alting, Erix Schokker   +5 more
openaire   +1 more source

Casein micelles and their internal structure

Advances in Colloid and Interface Science, 2012
The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition ...
de Kruif, C.G., Huppertz, T., Urban, V.S., Petukhov, A.V.   +3 more
openaire   +4 more sources

Glycation Reactions of Casein Micelles

Journal of Agricultural and Food Chemistry, 2016
After suspensions of micellar casein or nonmicellar sodium caseinate had been heated, respectively, in the presence and absence of glucose for 0-4 h at 100 °C, glycation compounds were quantitated. The formation of Amadori products as indicators for the "early" Maillard reaction were in the same range for both micellar and nonmicellar caseins ...
Ulrike, Moeckel, Anja, Duerasch, Alexander, Weiz, Michael, Ruck, Thomas, Henle   +4 more
openaire   +2 more sources