Results 71 to 80 of about 9,140 (274)

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
openaire   +2 more sources

Camel Milk as a Functional Food: Nutritional Composition, Health‐Promoting Benefits, and Safety Considerations

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Camel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Gudisa Bereda, Subasini Uthirapathy, Javed Ahamad   +2 more
wiley   +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, Mutamed Ayyash, Basim Abu-Jdayil, Afaf Kamal-Eldin   +3 more
doaj   +1 more source

Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand [PDF]

, 2017
Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods.
Wang, Xin
core  

A General Approach for Predicting the Filtration of Soft and Permeable Colloids: The Milk Example [PDF]

, 2014
Membrane filtration operations (ultra-, microfiltration) are now extensively used for concentrating or separating an ever-growing variety of colloidal dispersions. However, the phenomena that determine the efficiency of these operations are not yet fully
Abade G. C., Antoine Bouchoux, Bacchin P., Bacchin P., Bacchin P., Bacchin P., Belfort G., Bessiere Y., Bonnet-Gonnet C., Bouchoux A., Bouchoux A., Bouchoux A., Bowen W. R., Bowen W. R., Bowen W. R., Bowen W. R., Bowen W. R., Bowen W. R., Brans G., Carman P. C., Carrière D., Chen J. C., Cohen R. D., Dahbi L., Dalgleish D. G., Dalgleish D. G., David C., De Kruif C. G., Deo S., Elimelech M., Famelart M. H., Gaiani C., Gebhardt R., Geneviève Gésan-Guiziou, Happel J., Jenness R., Jimenez-Lopez A. J. E., Jönsson B., Kim S., Lee D. J., Li Y., Mattsson J., Menut P., Merlin A., Moitzi C., Nair P. K., Ouanezar M., Parsegian V. A., Patrice Bacchin, Peng Qu, Petsev D. N., Qu P., Rubinstein M., Schuck P., Sherwood J. D., Style R. W., Tan B. H., Tang C. Y., Tiller F. M., Tuinier R., Vollebregt H. M., Wijmans J. G.   +61 more
core   +5 more sources

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review

Molecular Nutrition &Food Research, Volume 70, Issue 6, 29 March 2026.
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Michael A. Rogers, Amanda J. Wright
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, J. Schreiner, U. Schwarzenbolz, T. Henle   +3 more
doaj   +1 more source

Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit

Journal of Dairy Science, 2022
: The effect of ethanol on milk has been shown to be temperature-dependent, with higher ethanol concentrations and temperatures reversibly dissociating casein micelles. This work looked to expand on this knowledge, while also demonstrating the efficiency
G. Lewis, L.R. Bodinger, F.M. Harte
doaj   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Calf rennet production and its performance optimization [PDF]

, 2018
Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Balasubramanian, Nedumaran, Mamo, Asfawosen   +1 more
core   +2 more sources