Results 51 to 60 of about 2,242 (180)
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
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This graphical abstract summarizes the bibliometric trends, technological challenges, and innovative applications of curcumin in food technology, highlighting its relevance in functional foods, encapsulation systems, bioavailability enhancement, and industrial translation.
Vitória Damaceno Bueno +1 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
The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions
Frontiers in Nutrition, 2022 Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet.
Mustapha Mbye +3 more
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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
Advanced Science, Volume 13, Issue 26, 8 May 2026.ABSTRACT Extracellular vesicles (EVs) are nanoscale mediators of intercellular communication with diverse molecular cargoes that reflect their cell of origin. Advances in isolation, detection, and single‐particle analytics have revealed increasing molecular and functional heterogeneity, while exposing limitations in how EV identity and activity are ...
David J. Lundy +8 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
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Milk: Nature's Unique Nutritional Package
Animal Research and One Health, Volume 4, Issue 2, Page 139-141, May 2026.ABSTRACT Plant‐based beverages that attempt to mimic milk are increasingly popular with consumers, but there are profound differences in nutritional composition and microstructure compared to milk. A structural nutrition approach is needed to understand the effect on digestibility of microstructures, bioaccessibility and bioavailability of components ...
David W. Everett, Caroline Thum
wiley +1 more source
Journal of Dairy Science: The present work aims to evaluate the dissociation of casein micelles in diluted skim milk (SM) systems after undergoing solvent- or emulsifying salt-based dissociation coupled with ultra-high-pressure homogenization (UHPH).
D.R. Stroinski, K. Petersen, G.E. Lewis
doaj +1 more source