Results 71 to 80 of about 68,202 (158)

Rethinking Casein Micelle Structure Using Electron Microscopy

, 1998
Numerous models for the structure of casein micelles have been proposed in the past. Based on the chemical and physical properties of micelles, these models fall into two general categories, models of internal structure and models of submicelles ...
McMahon, Donald J., McManus, W. R.
core   +1 more source

Effect of Carrageenan on the Stability of Yogurt and Its Mechanism [PDF]

Shipin Kexue
To 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
doaj   +1 more source

Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions. [PDF]

JDS Commun, 2022
Krentz A, García-Cano I, Jiménez-Flores R.   +2 more
europepmc   +1 more source

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. [PDF]

Foods, 2022
Aguilera-Toro M, Poulsen NA, Akkerman M, Rauh V, Larsen LB, Nielsen SD.   +5 more
europepmc   +1 more source

A Rheo-optical Investigation into the Viscoelastic Moduli of Acidified Milk Gel

Applied Rheology, 1999
Diffusing wave spectroscopy (DWS) in the backscattering geometry was employed to observe the evolution of the intensity correlation function during the acidification of skimmed milk by gluconic-δ-lactone (GDL).
Arikainen E. O., Earnshaw J. C., Wehling A., Waghorne E.   +3 more
doaj   +1 more source

Dehydroalanine and Lysinoalanine in Thermolyzed Casein do not Promote Colon Cancer in the Rat [PDF]

, 2008
Thermolysis of proteins produces xenobiotic amino-acids such as the potentially toxic lysinoalanine, and the alkylating agent, dehydro¬alanine, which have been considered possible health hazards.
Bruce, W Robert, Bruce, W. Robert, Archer, Michael C., Taché, Sylviane, Corpet, Denis E., Archer, Michael C   +5 more
core   +1 more source

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis.
D.R. Freitas, F.N. Souza, L.M. Fonseca, C.V.G. Ladeira, V.P.F. Santos, S.A. Diniz, M.X. Silva, J.P.A. Haddad, M.M.O.P. Cerqueira   +8 more
doaj   +1 more source

Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying

Food Chemistry Advances
Milk casein powder (MPC) is used in several food applications for its functional properties and to increase the protein content of the final products. Microbial transglutaminase (mTGase) is an enzyme that catalyzes the formation of intra-molecular cross ...
Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Amandine Descamps, Guillaume Delaplace, Paulo Peres De Sa Peixoto   +7 more
doaj   +1 more source

DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS [PDF]

Техника и технология пищевых производств, 2015
From the technological point of view, one of urgent problems is the study of milk coagulation for samples containing a close to natural amount of fat. This paper is devoted to theoretical and experimental study of flocculation and gelation processes in ...
Osintsev A.M., Braginsky V.I., Baburchin D.S., Rynk V.V.   +3 more
doaj  

STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

Пищевые системы, 2019
The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation.
I. T. Smykov
doaj   +1 more source