Results 41 to 50 of about 2,242 (180)

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles

Gels, 2022
Aloe-vera extracted anthraquinones (aloin, aloe-emodin, rhein) possess a wide range of biological activities, have poor solubility and are sensitive to processing conditions. This work investigated the ultrasound-assisted encapsulation of these extracted
Uzma Sadiq, Harsharn Gill, Jayani Chandrapala   +2 more
doaj   +1 more source

Responsive nitric oxide‐releasing antibacterial materials for biofilm‐associated infections: Mechanisms, design strategies, and applications

Responsive Materials, EarlyView.
This review summarizes the recent progress in responsive NO‐releasing materials and their applications in biofilm‐associated infectious diseases. The design principles and response mechanisms are given to provide inspiration toward the future development of multi‐responsive NO‐releasing materials.
Wenyue Sun, Meiqi Li, Di Nan, Jiaqi Zhao, Yu Chen, Yao Gao, Shichen Zhang, Kirsten L. Van Landuyt, Manlin Qi   +8 more
wiley   +1 more source

Pressure-induced dissociation of casein micelles: size distribution and effect of temperature

Brazilian Journal of Medical and Biological Research, 2005
Pressure-induced dissociation of a turbid solution of casein micelles was studied in situ in static and dynamic light scattering experiments. We show that at high pressure casein micelles decompose into small fragments comparable in size to casein ...
R. Gebhardt, W. Doster, U. Kulozik
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Optimization of Preparation of Casein-derived Cholesterol-lowering Peptide by Enzymatic Hydrolysis

Shipin gongye ke-ji, 2022
Casein was hydrolyzed by neutral protease, alkaline protease and trypsin to determine the best protease for preparation of cholesterol-lowering peptide.
Xiaohui LIANG, Xiaozhi WANG, Jiayuan ZHAO, Tingfei JIN, Xu LI, Mengfan LUO, Donghu TAN, Mingzhen LIU, Haibo LUO, Yuxing GUO   +9 more
doaj   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, Volume 2, Issue 2, June 2026.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations

Food Chemistry: X
This study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC).
Guosen Yan, Yang Li, Shiran Wang, Yan Li, Liebing Zhang, Jianguo Yan, Yanfang Sun   +6 more
doaj   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE

Пищевые системы, 2018
The aim of this work was to study the effect of pressure (50; 90; 160; 250; 350 MPa) on a physical property of casein micelle: hydrodynamic radius, tyrosine and tryptophan fluorescence and IR spectra characteristics.
Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich   +5 more
doaj   +1 more source