Results 11 to 20 of about 88,994 (216)
Electrosorption of Pectin onto Casein Micelles [PDF]
Biomacromolecules, 2002 Pectin, a polysaccharide derived from plant cells of fruit, is commonly used as stabilizer in acidified milk drinks. To gain a better understanding of the way that pectin stabilizes these drinks, we studied the adsorption and layer thickness of pectin on casein micelles in skim milk dispersions.
Tuinier, R., Rolin, C., de Kruif, C.G.
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Implications of kappa-casein evolutionary diversity for the self-assembly and aggregation of casein micelles. [PDF]
R Soc Open Sci, 2019 <p>Code for the analysis and figures for the paper: “Implications of kappa-casein evolutionary diversity for the self-assembly and stabilization of casein micelles” (in preparation)</p ...
Manguy J, Shields DC.
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Foods, 2021 Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins ...
Ritika Puri +3 more
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The influence of high temperatures on milk proteins [PDF]
Hemijska Industrija, 2002 High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase
Maćej Ognjen D. +2 more
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Supramolecular Structure of the Casein Micelle [PDF]
Journal of Dairy Science, 2008 The supramolecular structure of colloidal casein micelles in milk was investigated by using a sample preparation protocol based on adsorption of proteins onto a poly-l-lysine and parlodion-coated copper grid, staining of proteins and calcium phosphate by uranyl oxalate, instantaneous freezing, and drying under a high vacuum.
McMahon, Donald J., Oommen, B. S.
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Calcium-binding capacity of organic and inorganic ortho- and polyphosphates [PDF]
, 2009 The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho- and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems.
Hooijdonk, A.C.M., van +4 more
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Deciphering the segregation of proteins in high-protein dairy powders after spray-drying
Journal of Dairy Science, 2023 : High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo physicochemical changes at this stage, such as the development of the Maillard reaction, primarily ...
A. Paul +7 more
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Effects of surface passivation on gliding motility assays [PDF]
, 2010 In this study, we report differences in the observed gliding speed of microtubules dependent on the choice of bovine casein used as a surface passivator.
Steven J Koch +7 more
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Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins
Journal of Dairy Science, 2022 : Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7–5.3) and pepsin concentration (0.110–2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein ...
Mengxiao Yang +5 more
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Formation of artificial casein micelles. [PDF]
Agricultural and Biological Chemistry, 1983 The reformation of casein micelles was investigated by dialysis of simulated milk ultrafiltrate or skimmilk at a fixed temperature or by increasing the temperature from 5°c to 3°C. When submicelles were dialyzed at a fixed temperature the micelles were not reformed, but were when the submicelles were dialyzed as the temperature was increased from 5°c ...
ONO, Tomotada +2 more
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