Results 81 to 90 of about 555 (142)

Invited review: Recent developments in understanding the rehydration characteristics of high-protein dairy powders

Journal of Dairy Science
: The use of dairy-based ingredients is increasingly prominent in the food industry due to their functional and nutritional benefits. High-protein powders are highly attractive due to their superior nutritional (e.g., high protein, calcium) and ...
S. Roy, J.K. Amamcharla
doaj   +1 more source

Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting

Journal of Dairy Science
: Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA)
X.P. Wang, C.F. Wang, X.Q. Zhao, M.J. Ma, Z.H. Li, H. Jiang, X.N. Zhang, C.Z. Yuan   +7 more
doaj   +1 more source

Impact of enzymatic hydrolysis of milk protein and milk fat on the functional characteristics of processed cheese products

Discover Food
Processed cheese products (PCPs) face challenges in achieving optimal texture and meltability, which are key factors for their functionality. Milk fat and proteins are fundamental to functionality; however, they frequently require modification using ...
Mahmoud E. A. Hamouda, Prafulla Salunke
doaj   +1 more source

Docosahexaenoic acid–mediated milk protein treated by ultrasound-assisted pH shifting for enhanced astaxanthin delivery and processed cheese application

Journal of Dairy Science
: Whey protein isolate (WPI)-based nanodelivery systems have recently attracted an increasing amount of attention. Despite this, research focusing on milk protein concentrate (MPC) and micellar casein (MCC) as carriers loaded in hydrophobic compounds is ...
Ning Wang, Cunfang Wang, Xingming Gao, Xinqi Zhao, Haitao Wei, Juanjuan Luo, Xinyu You, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan   +9 more
doaj   +1 more source

Effect of Ethanol on Physicochemical Properties of Micellar Casein Concentrate

International Journal of Current Microbiology and Applied Sciences, 2018
Ankita Hooda, Bimlesh Mann, Rajan Sharma, Rajesh Bajaj, Sulaxana Singh, Suvartan Ranvir   +5 more
openaire   +1 more source

Influence of calcium chelators on concentrated micellar casein solutions : from micellar structure to viscosity and heat stability

In practice it is challenging to prepare a concentrated medical product with high heat stability and low viscosity. Calcium chelators are often added to dairy products to improve heat stability, but this may increase viscosity through interactions with the casein proteins.
openaire   +2 more sources

Impact of hydrolyzed milk protein concentrates on the quality characteristics of gluten-free toast bread

Discover Food
Gluten-free bread production remains challenging due to the absence of a gluten network, which negatively affects moisture retention, structure, and texture.
Mennatallah M. A. El-Geddawy, Abdelfatah K. Ali, Ratul Kalita, Mahmoud E. A. Hamouda, Pratibha Chaudhary, Rofida F. Moftah   +5 more
doaj   +1 more source

Evaluation of the manufacture of cheese from micellar casein concentrate or using novel coagulants

, 2022
Novel materials and coagulants for cheese manufacture are currently of interest since the development of membrane filtration technology and gene recombination technology may offer opportunities for innovation in cheese manufacture. A novel dairy material – micellar casein concentrate (MCC) – is the co-product of whey protein recovery.
openaire   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes. [PDF]

Foods, 2023
Zielińska E, Pankiewicz U.
europepmc   +1 more source