Results 61 to 70 of about 2,242 (180)
Stable and Unstable Casein Micelles
Journal of Dairy Science, 1982 In milk, casein occurs as colloidal particles with an average size of about 100 nm. These are stabilized against flocculation by an outer layer of several thousands of kappa-casein molecules. Stability of micelles is characterized by the magnitude of the Smoluchowskian flocculation rate constant, which during the renneting of milk nearly approaches the
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The disaggregation of calcium‐depleted casein micelles [PDF]
European Journal of Biochemistry, 1988 The effect of depletion of Ca2+ on the composition and size distribution of casein micelles in milk has been examined using chemical analysis, size exclusion chromatography, fast protein liquid chromatography, turbidimetry and photon correlation spectroscopy.
M C, Griffin, R L, Lyster, J C, Price
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Nanofibrous Platforms for Advanced Wound Therapeutics: Mechanisms, Materials, and Clinical Horizons
Macromolecular Bioscience, Volume 26, Issue 5, May 2026.The fabrication of nanofiber dressings from diverse natural and synthetic polymers offers a robust platform for chronic wound management. By encapsulating therapeutic drugs and bioactive agents, these dressings can simultaneously attenuate chronic inflammation and microbial infection while actively stimulating angiogenesis, addressing the primary ...
Wanho Cho, Chungmo Yang, Hyuk Sang Yoo
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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
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
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BeveragesHandling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are ...
Raghvendra Pratap Singh +5 more
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Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere +5 more
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European Journal of Inorganic Chemistry, Volume 29, Issue 10, 1 April 2026.The interaction between the phosphorylated amino acid O‐phospho‐L‐serine and trivalent ions of f‐elements such as La3+, Eu3+, and Lu3+, supplemented by Y3+, has been studied in aqueous media. Nuclear magnetic resonance (NMR) spectroscopy in solution and in the solid state examined complex formation from the ligand perspective, while time‐resolved laser‐
Jonas Kunigkeit +7 more
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Effect of Carrageenan on the Stability of Yogurt and Its Mechanism [PDF]
Shipin KexueTo elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along ...
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting
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Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions. [PDF]
JDS Commun, 2022 Krentz A +2 more
europepmc +1 more source