Results 181 to 190 of about 9,140 (274)

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

Identification of Soy-Derived Peptides With Micelle Disruption Activity of Secondary Bile Acids. [PDF]

Food Sci Nutr
Shimizu S, Hirano K, Saito T, Akiyama H, Shimizu K, Honda H.   +5 more
europepmc   +1 more source

Ultrastructure of emulsions - a comparative electron microscopy study [PDF]

, 2013
Jensen, Louise Helene Søgaard
core  

Structure, Composition and Stability of Casein Micelles (in Turkish)

, 1987
Celalettin KOÇAK
openalex   +1 more source

Assembly of artificial casein micelles with sodium hexametaphosphate

Laurens J. Antuma, A. Yau, Remko M. Boom, Julia K. Keppler   +3 more
openalex   +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

Structural changes of casein micelles in a rennin gradient film with simultaneous consideration of the film morphology

, 2009
Ronald Gebhardt, Stephan V. Roth, Manfred Burghammer, Christian Riekel, Alexander Tolkach, Ulrich Kulozik, Peter Müller‐Buschbaum   +6 more
openalex   +2 more sources

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

Characterization of changes in composition and physicochemical properties of casein micelles from raw milk to buttermilk

, 2014
Melissa Ann Looney
openalex   +2 more sources