Results 71 to 80 of about 88,994 (216)
Future FoodsIdentifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods.
Laurens J. Antuma +7 more
doaj +1 more source
Das Lab und seine Wirkung auf das Casein der Milch
CHIMIA, 1960 Rennin releases from k-casein a glyco-macropeptide which is identical with the one previously obtained from α-casein and from whole casein. All preparations have the same quantitative amino-acid composition.
Hs. Nitschmann, R. Beeby
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Aronia melanocarpa puree (2% and 6%) was incorporated into yogurt with or without Lactobacillus acidophilus DSM 20079. The treatments affected acidification kinetics and textural properties, resulting in reduced hardness and increased water‐holding capacity. Aronia and probiotic supplementation enhanced antioxidant activity, total phenolic content, and
Çiğdem Konak Göktepe +5 more
wiley +1 more source
Development of Casein Microgels from Cross-Linking of Casein Micelles by Genipin
, 2014 International audienceCasein micelles are porous colloidal particles, constituted of casein molecules, water, and minerals. The vulnerability of the supramolecular structure of casein micelles face to changes in the environmental conditions restrains ...
Arnaud Saint-Jalmes +7 more
core +1 more source
Stable and Unstable Casein Micelles
Journal of Dairy Science, 1982 In milk, casein occurs as colloidal particles with an average size of about 100 nm. These are stabilized against flocculation by an outer layer of several thousands of kappa-casein molecules. Stability of micelles is characterized by the magnitude of the Smoluchowskian flocculation rate constant, which during the renneting of milk nearly approaches the
openaire +2 more sources
Bile acid metabolism and signaling in human and animal health: A One Health perspective
iMetaOmics, Volume 3, Issue 3, September 2026.Bile acids maintain host homeostasis through enterohepatic circulation, microbial transformation, and bile acid receptor signaling, thereby regulating glucose and lipid metabolism, intestinal barrier integrity, and immunity. These effects support human disease intervention and health‐oriented animal production, reducing drug dependence and residue ...
Lei Li +7 more
wiley +1 more source
Casein micelles: from the monomers to the supramolecular structure
, 2019 The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization.
Federico Casanova (7164236) +4 more
core +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020 The duration of raw cooled milk storage until processing has a big influence on the properties and quality of fermented dairy products. Proteins undergo significant changes. At low temperatures, β-casein is removed from casein micelles to the milk plasma.
POLINA I. GUNKOVA +3 more
doaj
Models for Casein Micelle Formation
Journal of Dairy Science, 1973 Abstract The synthesis and secretion of milk involves the formation of a distinctive disaccharide, lactose, and two quite unique biological structures, the fat globule and the casein protein-complex (the casein micelle). The mechanism of biosynthesis of lactose and the origin of the fat globule are beginning to be understood, but the precise mechanism
openaire +2 more sources
Journal of Extracellular Vesicles, Volume 15, Issue 9, September 2026.ABSTRACT Milk‐derived extracellular vesicles (EVs) are a promising source of molecules with therapeutic potential. Bovine colostrum is particularly enriched in EVs, which carry cargo of proteins involved in immune regulation, development and cellular signalling.
Claudia Betsabé Huesa‐Carballo +11 more
wiley +1 more source