Results 101 to 110 of about 88,994 (216)

Colloidal Behaviour of Casein Micelles with Concentration

, 2012
Structure function changes of casein micelles were studied as a function of concentration using a non invasive concentration method, osmotic stressing.
Krishnankutty Nair, Pulari
core  

Improved textural properties of transglutaminase treated milk acid gel: Influence of citric acid

Journal of Agriculture and Food Research
Keeping the stability of yogurt during the fermentation, storage and transportation process is necessary to reduce the syneresis. To achieve this goal, the combination of the acid treatment and transglutaminase (TG) was proposed to improve the textural ...
Jing Wang, Weibo Zhang, Qianwan Guo, Wanzhu Li, Yang Hong, Jing Gong, Feng Zhang, Chong Chen   +7 more
doaj   +1 more source

THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE

Пищевые системы, 2018
The aim of this work was to study the effect of pressure (50; 90; 160; 250; 350 MPa) on a physical property of casein micelle: hydrodynamic radius, tyrosine and tryptophan fluorescence and IR spectra characteristics.
Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich   +5 more
doaj   +1 more source

Characteristics of secondary dairy raw material obtained during dairy processing [PDF]

E3S Web of Conferences
This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by ...
Ubaydullaeva Nilufar B., Maksumova Dilrabo Q., Shosalimova Shaxzoda J., Rifky Mohamed   +3 more
doaj   +1 more source

The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion. [PDF]

Foods, 2023
Sadiq U, Shahid F, Gill H, Chandrapala J.   +3 more
europepmc   +1 more source

Regenerated Fibers from Rennet-Treated Casein Micelles during Acidification. [PDF]

Gels, 2023
Gebhardt R, Darvishsefat N.
europepmc   +1 more source

Sugar vs. Sugar Substitutes in Condensed Dairy Products: Electron Microscopy and Rheology

Техника и технология пищевых производств
Publications on functional condensed dairy foods focus on the formulation without considering the intermolecular interaction between a particular sweetener and casein micelles. Consequently, the structuring processes remain largely understudied. Electron
Kurenkov Sergey, Kurenkova Lyudmila, Smykov Igor, Gnezdilova Anna   +3 more
doaj   +1 more source

Modifications of casein micelles : impact on their structure-functions

, 2014
Casein micelle is a supramolecular structure containing casein molecules and calcium phosphate nanoclusters. Due to the associations of casein molecules between themselves by hydrophobic interactions and with calcium phosphate by electrostatic ...
Gaucheron, Frederic
core  

Casein Micelles as Nanocarriers for Benzydamine Delivery. [PDF]

Polymers (Basel), 2021
Zahariev N, Marudova M, Milenkova S, Uzunova Y, Pilicheva B.   +4 more
europepmc   +1 more source

Structure of casein micelles

Casein micelle is a complex structure primarily composed of caseins and colloidal calcium phosphate. Casein micelles are responsible for unique physicochemical and functional properties of milk. Casein micelles are dynamic, spherical, open, and highly hydrated heterogeneous structures.
Chandrapala, Jayani, Huppertz, Thom
openaire   +2 more sources