Results 51 to 60 of about 88,994 (216)

Casein micelle structure: a concise review [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2005
Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein
Chanokphat Phadungath
doaj  

Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa, Desye Alemu Teferi, Neela Satheesh, Aynadis Molla Asemu   +3 more
wiley   +1 more source

Structure and biological functions of milk caseins

Russian Open Medical Journal, 2022
Caseins, which are contained in milk, play a significant role in the development of clinical symptoms of allergic reactions in adults and children. To date, the properties of caseins have been studied, their primary structure has been identified. However,
Stanislava Yu. Petrova, Svetlana V. Khlgatian, Olga Yu. Emelyanova, Larisa A. Pishulina, Valentina M. Berzhets   +4 more
doaj   +1 more source

Comparison of methods for defatted human milk and nutrient composition: An experimental study

Journal of Parenteral and Enteral Nutrition, Volume 50, Issue 7, Page 955-962, October 2026.
Abstract Background Human milk is considered the gold standard for infant nutrition; however, it is often discontinued in chylothorax and severe very long‐chain acyl‐CoA dehydrogenase (VLCAD) deficiency. As an alternative to complete human milk restriction, defatted human milk may be fed, though it may not fully support optimal infant growth and ...
Kristin Cheng, Gina O'Toole, Stephanie Chang, Richard Chang, John Miklavcic   +4 more
wiley   +1 more source

Reformation of casein particles from alkaline-disrupted casein micelles [PDF]

, 2017
In this study, the properties of casein particles reformed from alkaline disrupted casein micelles were studied. For this purpose, micelles were disrupted completely by increasing milk pH to 10·0, and subsequently reformed by decreasing milk pH to 6·6 ...
Smiddy, Mary A., Huppertz, Thom, Vaia, Betsy   +2 more
core  

Functional and Fertility Outcomes of Two Milk‐Based Extenders for Short‐Term Storage of Ram Semen at 15°C

Reproduction in Domestic Animals, Volume 61, Issue S3, October 2026.
ABSTRACT The efficiency of AI in sheep depends partly on maintaining sperm function during storage. This study compared INRA 96 and a skim milk‐based formulation for storing ram semen at 15°C for 6 h, evaluating sperm quality and IVF and field fertility outcomes. INRA 96 showed higher VCL, ALH, and sperm viability after 6 h of storage.
Marta Neila‐Montero, María Iniesta‐Cuerda, Javier Hernández‐Serrano, Eva Díaz‐Hernández, Clara Vidal‐Garcia, Juan Ángel Laborda‐Gomariz, Marta Serrallé, Roberto Gallego, Óscar García‐García, José Julián Garde, Ana Josefa Soler   +10 more
wiley   +1 more source

kappa-casein-evolution-paper

, 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” Jean Manguy and Denis C.
Denis C. Shields (18564), Jean Manguy, Denis C. Shields, Jean Manguy (3594356)   +3 more
core   +1 more source

Stability of casein micelles in milk [PDF]

, 2002
Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream.
Tuinier, R., de Kruif, C.G., C. G. de Kruif, Colloïden en grenslagen, R. Tuinier, de Kruif, C. G., Universiteit Utrecht, Dep Scheikunde   +7 more
core   +2 more sources

Development of a premix based on micellar casein for fortification of meat systems with vitamin A

Теория и практика переработки мяса
A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example, is presented in this work. This method is based on introducing vitamin A molecules into casein micelles.
N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin   +2 more
doaj   +1 more source

Casein chemistry—structure, functions, and applications [PDF]

Exploration of Foods and Foodomics
The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits.
Edward P. C. Lai, Apollinaire Tsopmo
doaj   +1 more source