Study of the interactions between milk proteins and hydroxyapatite particles : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand [PDF]
, 2016 Hydroxyapatite (HA) and other insoluble calcium salts added to calcium-fortified milks are often described as inert, as they do not cause any protein aggregation and heat instability during heat treatment of the milk.
Tercinier, Lucile
core
Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK [PDF]
, 2014 The composition and physical properties of raw milk from a commercial herd were studied over a one year period in order to understand how best to utilise milk for processing throughout the year.
Chen, Biye +2 more
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Food Frontiers, Volume 7, Issue 2, March 2026.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
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
Goat and cow casein derived ingredients and their interactions with iron : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Massey University, Palmerston North, New Zealand [PDF]
, 2017 The objective of this study was to gain a fundamental understanding of how goat casein micelles and the products of casein proteins behave when fortified with iron. Iron fortified skim milk was characterised by analysing the mass balance of micellar/non
Smialowska, Alice Małgorzata
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Models for Casein Micelle Formation
Journal of Dairy Science, 1973 Abstract The synthesis and secretion of milk involves the formation of a distinctive disaccharide, lactose, and two quite unique biological structures, the fat globule and the casein protein-complex (the casein micelle). The mechanism of biosynthesis of lactose and the origin of the fat globule are beginning to be understood, but the precise mechanism
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control.
Mehmet Kilinc, Gülden İlkilinc
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
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
Effects of industrial processing methods on camel skimmed milk properties [PDF]
, 2018 Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle
Alhaj +53 more
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