Results 51 to 60 of about 68,202 (158)
ChemFoodChem, Volume 2, Issue 3, September 2026.Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck +6 more
wiley +1 more source
Studies on Enzymatic Crosslinking of Casein Micelles
Czech Journal of Food Sciences, 2009 The aim of our study was to gain insights into the reactions occurring in casein micelles during enzymatic modification with microbial transglutaminase (mTG).
C. Partschefeld +3 more
doaj +1 more source
Journal of Dairy Science, 2022 : Mechanical and physicochemical treatments of milk induce structural modifications of the casein (CN) micelles, affecting their techno-functional properties in dairy processing.
S. Touhami +3 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 5, September 2026.Damson plum phenolic extract was encapsulated in soy lecithin‐based liposomes, followed by freeze‐drying and incorporation into milk. The liposomal delivery system improved the retention and recovery of key phenolic compounds, including neochlorogenic acid, rosmarinic acid, and rutin, during 28 days of refrigerated storage at 4°C, demonstrating a ...
Pu Xia +2 more
wiley +1 more source
Foods, 2019 The purpose of this study was to examine the impact of a variety of supplemental feeds on the composition and quality of milk in a pasture-based dairy system. Four pasture-supplemented feeding systems were compared: Group 1 supplementation with 16% crude
Tom F. O’Callaghan +6 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
Food Chemistry: XCasein micelle has a structure of outer hydrophilicity and inner hydrophobicity, its typical digestion characteristic is gastric coagulation. Based on calcium content as the key factor to control this process, high hydrostatic pressure (HHP) was firstly ...
Minjie Liao +10 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 499-514, September 2026.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Aronia melanocarpa puree (2% and 6%) was incorporated into yogurt with or without Lactobacillus acidophilus DSM 20079. The treatments affected acidification kinetics and textural properties, resulting in reduced hardness and increased water‐holding capacity. Aronia and probiotic supplementation enhanced antioxidant activity, total phenolic content, and
Çiğdem Konak Göktepe +5 more
wiley +1 more source