Results 201 to 210 of about 88,994 (216)

Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

Journal of Agricultural and Food Chemistry, 2013
Cornelis G, Skelte Anema, C G de Kruif
exaly  

Fluoridated casein micelles

Trends in Food Science & Technology, 1997
R. Berrocal, J.R. Neeser, P. Tachon
openaire   +1 more source

Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing

Food Hydrocolloids, 2016
Zhengtao Zhao, Zhengtao Zhao, Milena Corredig   +2 more
exaly  

Bovine β-casein has a polydisperse distribution of equilibrium micelles

Food Hydrocolloids, 2017
Jaeyeong Choi, Marie Skepö, M Segad
exaly  

High pressure effects on the structure of casein micelles in milk as studied by cryo-transmission electron microscopy

Food Chemistry, 2010
Leif H Skibsted
exaly  

Casein Micelle Structure and Stability

2008
openaire   +1 more source

Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and infant gastrointestinal digestion

Food Hydrocolloids
Joe Mac Regenstein, Xiaoming Liu, Thom Huppertz   +2 more
exaly  

Optimization of vitamins A and D loading in re-assembled casein micelles and effect of loading on stability of vitamin D during storage

Food Chemistry, 2018
Eunice C Y Li-Chan
exaly  

Rennet coagulation of casein micelles and heated casein micelles: action of Ca and pH

Food Hydrocolloids, 1999
exaly  

On the Structure of Casein Micelles

2005
openaire   +1 more source