Results 51 to 60 of about 9,140 (274)

Infusion pasteurization of skim milk: Effects of different time-temperature combinations [PDF]

, 2007
Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment.
Hammershøj, M., Hougaard, A.B., Ipsen, R.   +2 more
core  

Stability of casein micelles cross-linked with genipin: a physicochemical study as a function of pH

, 2017
Chemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is ...
Alves, Maura Pinhero, Casanova, Federico, de Carvalho, Antônio F., Fidelis, Priscila Cardoso, Gaucheron, Frédéric, Nogueira, Márcio H., Perrone, Italo Tuler, Silva, Naaman F. Nogueira, Teixeira, Alvaro V. N. C.   +8 more
core   +4 more sources

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure [PDF]

, 2018
peer-reviewedThis study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C.
Bulbul, Kanak, Kelly, Alan L., McMahon, Donald J., Panthi, Ram R., Sheehan, Diarmuid (JJ), Vollmer, Almut H.   +5 more
core   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 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

Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin [PDF]

, 2003
Reconstituted skim milk was gelled at 25-40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin.
Esteves, Cristina L. C., Hyslop, Douglas B., Lucey, John A., Pires, Euclides M. V.   +3 more
core   +1 more source

The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2352-2360, 15 March 2026.
Abstract BACKGROUND The functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs)
Feilong Yang, Vincenzo Fogliano, Ashkan Madadlou   +2 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

The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]

, 2018
Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
core  

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 80-95, March 2026.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley   +1 more source