Results 11 to 20 of about 8,906 (261)

Spatial distribution of αs1-caseins and β-caseins in milk gels acidified with glucono-δ-lactone [PDF]

, 2023
Acid-induced destabilization of casein micelles leads to coagulation of milk which plays an important role in the formation of yogurt. The resulting protein network is formed by aggregation and reconfiguration of casein micelles, including the release of
Ilja K. Voets, Roderick P. Tas, Brüls, Mariska, C. Elizabeth P. Maljaars, Maljaars, C. Elizabeth P., Sanam Foroutanparsa, Foroutanparsa, Sanam, Tas, Roderick P., Voets, Ilja K., Mariska Brüls   +9 more
core   +1 more source

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

Foods, 2022
The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four ...
Isabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, Angelo Luiz Fazani Cavallieri, Luis Gustavo Lima Nascimento, Antônio Fernandes de Carvalho, Naaman Francisco Nogueira Silva   +6 more
doaj   +1 more source

The correlation between the frequency of food consumption containing gluten and casein toward caries in children with autism spectrum disorders

Scientific Dental Journal, 2023
Background: Foods containing gluten and casein are widely consumed by children with autism spectrum disorder (ASD). Indeed, they are among their favorite foods. These foods contain carbohydrates, the primary substrate causing caries. Dental caries is one
Tiffany M Indrawati, Agus Susanto, Inne S Sasmita   +2 more
doaj   +1 more source

Modulatory Effects of A1 Milk, A2 Milk, Soy, and Egg Proteins on Gut Microbiota and Fermentation

Microorganisms, 2023
Milk can be divided into A1 and A2 types according to β-casein variants, and there is a debate about whether A1 milk consumption exacerbates gut environments.
Nuomin, Riyang Baek, Takeshi Tsuruta, Naoki Nishino   +3 more
doaj   +1 more source

Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate

Journal of Food Quality and Hazards Control, 2021
Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate.
F. Maruddin, R. Malaka, S. Sabil, S. Baba, H. Amqam, M. Taufik   +5 more
doaj  

Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model

Foods, 2017
Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations ...
Wilman Carrillo, Xavier Guzmán, Edgar Vilcacundo   +2 more
doaj   +1 more source

Cross-Linked Microencapsulation of CO₂ Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Molecules, 2020
Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG).
Corina Neagu, Liliana Mihalcea, Elena Enachi, Vasilica Barbu, Daniela Borda, Gabriela Elena Bahrim, Nicoleta Stănciuc   +6 more
doaj   +1 more source

Prevention of Initial Bacterial Attachment by Osteopontin and Other Bioactive Milk Proteins

Biomedicines, 2022
A considerable body of work has studied the involvement of osteopontin (OPN) in human physiology and pathology, but comparably little is known about the interaction of OPN with prokaryotic cells.
Mathilde Frost Kristensen, Esben Skipper Sørensen, Yumi Chokyu Del Rey, Sebastian Schlafer   +3 more
doaj   +1 more source

A Preliminary Study of Proteomic Analysis on Caseins and Whey Proteins in Donkey Milk from Xinjiang and Shandong of China

eFood, 2021
The proteomics of donkey milk from China’s major producing areas have not been well documented. To explore the protein profiles of donkey milk from China, this study preliminarily investigated caseins and whey proteins in products from two major ...
Wahafu Luoyizha, Bo Zeng, Hui Li, Xiaojun Liao   +3 more
doaj   +1 more source

Caseins and casein micelles

, 2022
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey.
Gazi, Inge, Huppertz, Thom
core   +1 more source