Results 91 to 100 of about 88,994 (216)

Biocompatible micro-gel particles from cross-linked casein micelles

, 2007
The stability of internally cross-linked casein micelles against disruption by urea (which disrupts hydrogen bonds and hydrophobic interactions) and trisodium citrate (which sequesters micellar calcium phosphate) was investigated.
Smiddy MA, de Kruif CG, Huppertz T, Huppertz, T., de Kruif, C. G., Smiddy, M. A.   +5 more
core   +1 more source

Enhancing casein micelle dissociation in diluted skim milk systems using combined processing techniques

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
doaj   +1 more source

Casein micelles as sticky colloidal microgel particles

, 2010
Casein micelles, which make up to 80% of the protein content of milk, are one of the most common "association colloids". They are highly hydrated (~85% w/w of water) and roughly spherical particles of ~100 nm in diameter. In a variety of dairy processing
Cayemitte, Pierre Emerson, Doublier, Jean Louis, Famelart, Marie-Hélène, Cabane, Bernard, Bouchoux, Antoine, Jardin, Julien, Gésan-Guiziou, Geneviève, Debbou, Belkacem   +7 more
core   +3 more sources

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

, 2011
The effect of calcium chelators on physical changes of casein micelles in concentrated micellar casein solutions was investigated by measuring calcium-ion activity, viscosity and turbidity, and performing ultracentrifugation. The highest viscosities were
de Kort, E.J.P., van der Linden, E., Snoeren, T.H.M., Minor, M., van Hooijdonk, A.C.M.   +4 more
core   +2 more sources

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

Structural changes of casein micelles in a calcium gradient film

, 2008
Calcium gradients are prepared by sequentially filling a micropipette with casein solutions of varying calcium concentration and spreading them on glass slides.
Müller-Buschbaum, P., Roth, S. V., Gebhardt, R., Riekel, C., Burghammer, M.   +4 more
core   +1 more source

Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations

Food Chemistry: X
This study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC).
Guosen Yan, Yang Li, Shiran Wang, Yan Li, Liebing Zhang, Jianguo Yan, Yanfang Sun   +6 more
doaj   +1 more source

Casein nanogels prepared from crosslinking of casein micelles by genipin

, 2013
Re-design of casein micelles is a challenge in creating new functionalities to this bio-sourced material produced worldwide. Herein, we present a procedure to create stable casein microgel particles from casein micelles using a natural cross-linker named
Saint-Jalmes, Arnaud, Nogueira Silva, Naaman, Gaucheron, Frédéric, Nogeira Silva, Naaman   +3 more
core  

Letter to the editor: Casein micelles or casein supramolecules? [PDF]

Journal of Dairy Science, 2010
McMahon and Oommen (2008) drew our attention to the IUPAC definition of the supramolecule as “a system consisting of 2 or more molecular entities held together and organized by means of intermolecular (non-covalent) binding interactions.” This is now a direct quote from IUPAC Compendium of Chemical Terminology (IUPAC, 1997).
openaire   +1 more source

Dissociation of casein micelles to soluble casein complexes [PDF]

Biochemical Journal, 1969
R F, Murphy, W K, Downey, R D, Kearney
openaire   +2 more sources