Results 81 to 90 of about 9,140 (274)
Structure and Stability of Casein Micelles
Journal of Dairy Science, 1975 The structure and stability of casein micelles are determined in large measure by the amino acid sequences of the constituent alphas1-, beta-, and kappa- caseins. In this paper we review, and attempt to connect with sequence data where possible: (1) molecular weight, structure, and dissociation of casein micelles; (2) physical characteristics of ...
V A, Bloomfield, R J, Mead
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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
doaj +1 more source
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
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The influence of GDL concentration on milk pH change during acid coagulation [PDF]
, 2002 Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS).
Fetahagić Safet +3 more
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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Infusion pasteurization of milk: Influence on the viscosity and casein micelle size [PDF]
, 2008 Milk is normally heat treated in order to obtain safe dairy products with an elongated shelf life as compared to raw milk. New methods, such as infusion pasteurization, for heat treatment of milk are currently being developed.
Hougaard, A.B., Ipsen, R.
core
Speed effects in gliding motility assays due to surface passivation, water isotope, and osmotic stress. [PDF]
, 2010 The molecular motor kinesin-1, an ATPase, and the substrate it walks along, microtubules, are vital components of eukaryotic cells. Kinesin converts chemical energy to linear motion as its two motor domains step along microtubules in a process similar to
Andy Maloney +2 more
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Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
Samantha R. VanWees +2 more
wiley +1 more source
Advanced Materials, Volume 38, Issue 7, 2 February 2026.The lipid droplet inhibitor (LDI), templated with large‐pore mesoporous silica and functionalized with PKCα C1A and lipase, targets lipid degradation in fatty liver. The LDI maintains stable association with lipid droplets, thereby suppressing their formation and expansion.
Seunghee Kim +12 more
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
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