Results 51 to 60 of about 555 (142)

Properties and Fractal Analysis of High-Protein Milk Powders

Applied Sciences, 2023
(1) Background: Optimization of production and evaluation of the quality of preparations containing milk proteins facilitates their use in various branches of the food industry.
Bogdan Dec, Katarzyna Kiełczewska, Michał Smoczyński, Maria Baranowska, Jarosław Kowalik   +4 more
doaj   +1 more source

Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates [PDF]

Journal of Dairy Science, 2019
We investigated the effect of different phosphate salts on the structural integrity of micellar casein (MC) at pH 7.0. With the increase of salt concentration, a reduction in turbidity was observed for the MC solutions, and it was modeled using an exponential decay function.
Y, Saricay, C A, Hettiarachchi, M D, Culler, F M, Harte   +3 more
openaire   +2 more sources

Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes [PDF]

Journal of Dairy Science, 2010
Most current research has focused on using ceramic microfiltration (MF) membranes for micellar casein concentrate production, but little research has focused on the use of polymeric spiral-wound (SW) MF membranes. A method for the production of a serum protein (SP)-reduced micellar casein concentrate using SW MF was compared with a ceramic MF membrane.
S L, Beckman, J, Zulewska, M, Newbold, D M, Barbano   +3 more
openaire   +2 more sources

Responsive nitric oxide‐releasing antibacterial materials for biofilm‐associated infections: Mechanisms, design strategies, and applications

Responsive Materials, EarlyView.
This review summarizes the recent progress in responsive NO‐releasing materials and their applications in biofilm‐associated infectious diseases. The design principles and response mechanisms are given to provide inspiration toward the future development of multi‐responsive NO‐releasing materials.
Wenyue Sun, Meiqi Li, Di Nan, Jiaqi Zhao, Yu Chen, Yao Gao, Shichen Zhang, Kirsten L. Van Landuyt, Manlin Qi   +8 more
wiley   +1 more source

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

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, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, Volume 2, Issue 2, June 2026.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Micellar casein concentrates and isolates: changes induced by stabilization and preservation methods

, 2023
The use of milk protein concentrates as ingredients is increasing due to their excellent functional and nutritional value. A good strategy for obtaining these concentrates is the use of membrane filtration as it allows to separate and concentrate specific compounds of milk maintaining their native structure.
openaire   +4 more sources