Results 81 to 90 of about 88,994 (216)
, 2023 Calcium is the most abundant mineral in the human body and is essential for building and maintaining bones and teeth. Only 20-30% of the calcium in milk can be absorbed by the human body.
Brandwijk, Anouk (author)
core
New insights into the acid gelation of camel milk casein
Journal of Agriculture and Food ResearchThis study aimed to investigate the gelation properties of sodium caseinate prepared from camel milk casein micelles, and to confirm the effect of casein monomer composition on the acid-induced gels.
Jing Wang +9 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 6905-6920, September 2026.Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González +7 more
wiley +1 more source
Casein sub-micelles : do they exist?
, 1999 The model of the casein micelle as a roughly spherical, fairly swollen particle of about 100 nm diameter with a hairy outer layer, is now generally accepted. Several workers have further assumed that the core of the micelle is built of sub-micelles, i.e.,
Walstra, P., Pieter Walstra
core +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk. [PDF]
J Dairy Sci, 2015 The agreed biological function of the casein micelles in milk is to carry minerals (calcium, magnesium, and phosphorus) from mother to young along with amino acids for growth and development.
Cheema M +4 more
europepmc +2 more sources
Localization of glycosylated κ-casein in bovine casein micelles by lectin-labelled gold granules [PDF]
, 2017 The localization of glycosylated k-casein in isolated bovine casein micelles was investigated at the ultrastructural level with gold granules labelled with the Ricinus communis lectin specific for galactose.
Horisberger, Marc, Vonlanthen, Monique
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Depletion interactions of casein micelles and an exocellular polysaccharide [PDF]
, 1999 Casein micelles become mutually attractive when an exocellular polysaccharide produced by Lactococcus lactis subsp. cremoris NIZO B40 (hereafter called EPS) is added to skim milk.
de Kruif CG +9 more
core +1 more source
High-resolution imaging of milk casein micelles
, 2011 High-resolution imaging of milk casein micelles.
Ouanezar, Mustapha +2 more
core +2 more sources