Results 61 to 70 of about 88,994 (216)
ChemFoodChem, Volume 2, Issue 3, September 2026.Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck +6 more
wiley +1 more source
Molecules, 2023 The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal
Ashish Runthala +4 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 5, September 2026.Damson plum phenolic extract was encapsulated in soy lecithin‐based liposomes, followed by freeze‐drying and incorporation into milk. The liposomal delivery system improved the retention and recovery of key phenolic compounds, including neochlorogenic acid, rosmarinic acid, and rutin, during 28 days of refrigerated storage at 4°C, demonstrating a ...
Pu Xia +2 more
wiley +1 more source
, 2019 This repository contains the data and code for our paper: Jean Manguy and Denis C. Shields (2019). Implications of kappa-casein evolutionary diversity for the self-assembly and stabilization of casein micelles.
Denis C. Shields (18564) +3 more
core +1 more source
MICELLIZATION OF CASEIN-DEXSTRAN STRUCTURES OBTAINED IN THE MAILLARD REACTION
Вестник Северо-Кавказского федерального университета, 2022 Micelles were prepared by the crosslinking copolymerization of casein and dextran in the Maillard reaction. Glycated proteins were identified using ft-IR spectrometry.
Roman Budkevich +3 more
doaj
Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase
, 2018 In milk, caseins interact to form nanoparticles called casein micelles. Under weak alkaline conditions, casein micelles swell reversibly and are disrupted at pH values above 8.5. The enzyme microbial transglutaminase (mTG) is widely used in food industry
Thomas Henle +5 more
core +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Casein micelles in milk as sticky spheres
, 2020 Milk is a ubiquitous foodstuff and food ingredient, and milk caseins are key to the structural properties of milk during processing and storage. Caseins self-assemble into nanometer-sized colloids, referred to as "micelles", and particles of this size ...
Smith, Gregory N. +7 more
core +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 499-514, September 2026.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source