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Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one

Food Research International, 2022
International audienceThe influence of two heating protocols (protocol 1 and 2) on protein interactions and acid-induced gelation properties of casein micelle-pea protein mixture (CM-PP) was investigated and then compared to casein micellewhey protein ...
Dominique Chevalier-Lucia +2 more
exaly +2 more sources

Supramolecular Structure of the Casein Micelle

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
D J McMahon, D J McMahon
exaly +2 more sources

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Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures

Food Chemistry, 2022
Peng Zhou
exaly

Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies

Food Hydrocolloids, 2023
Davor Daniloski, Tatijana Markoska, Todor Vasiljevic +2 more
exaly

Temperature dependence of the casein micelle structure in the range of 10–40 °C: An in-situ SAXS study

Food Chemistry, 2022
Hideaki Takagi
exaly

Casein micelle structure: Models and muddles

Current Opinion in Colloid and Interface Science, 2006
David Horne
exaly

The Structure of the Casein Micelle of Milk and Its Changes During Processing