Results 41 to 50 of about 68,202 (158)
Current Research in Food Science, 2021 The dynamics of β-casein and casein micelles in the reconstitution of skim milk were revisited in this study. β-casein migrates into casein micelles upon an increase in temperatures due to an increase in the hydrophobic effect and lower calcium-phosphate
Anouk Lie-Piang +4 more
doaj +1 more source
Human breast milk lipoproteins: A preliminary biochemical characterization
Experimental Physiology, EarlyView.Abstract Human breast milk (BM) is an essential fluid for infant development, with a dynamic composition adapted to the infant's needs. It contains bioactive lipids like cholesterol, typically transported by lactosomes, extracellular vesicles, and milk fat globules. However, classic cholesterol‐carrying lipoproteins have not been described in BM.
Gabriela Arenas +3 more
wiley +1 more source
, 2014 The average casein micelle size varies widely between milk samples of individual cows. The factors that cause this variation in size are not known but could provide more insight into casein micelle structure and into the physiology of casein micelle ...
Hooijdonk, A.C.M., van +4 more
core +1 more source
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 +2 more
doaj +1 more source
Food Chemistry: XThis 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 +6 more
doaj +1 more source
Casein micelle dispersions under osmotic stress. [PDF]
Biophys J, 2009 Casein micelles dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis. This technique measured an equation of state of the dispersions over a wide range of pressures and concentrations and at ...
Bouchoux A +4 more
europepmc +2 more sources
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 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 +5 more
doaj +1 more source
Reproduction in Domestic Animals, Volume 61, Issue S3, October 2026.ABSTRACT The efficiency of AI in sheep depends partly on maintaining sperm function during storage. This study compared INRA 96 and a skim milk‐based formulation for storing ram semen at 15°C for 6 h, evaluating sperm quality and IVF and field fertility outcomes. INRA 96 showed higher VCL, ALH, and sperm viability after 6 h of storage.
Marta Neila‐Montero +10 more
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 +9 more
doaj +1 more source