Results 71 to 80 of about 2,575 (207)

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Food Technology and Biotechnology, 2020
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheesemaking ...
Piero Franceschi, Massimo Malacarne, Michele Faccia, Attilio Rossoni, Enrico Santus, Paolo Formaggioni, Andrea Summer   +6 more
doaj   +1 more source

Optimizing the Coagulation Potential of Pineapple (Ananas comosus) Extract for Chickpea Cheese Production

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study developed and optimized chickpea‐based cheese using pineapple (Ananas comosus) extract as a natural coagulant. The optimized formulation improved yield, texture, protein content, mineral composition, and sensory acceptability compared to control cheese.
Lamrot Damene Alemayehu, Eskindir Getachew Fentie, Henock Woldemichael Woldemariam   +2 more
wiley   +1 more source

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

, 2009
The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho- and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems.
Hooijdonk, A.C.M., van, Kort, E.J.P., de, Snoeren, T.H.M., Minor, M., Linden, E., van der   +4 more
core   +1 more source

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability [PDF]

, 2017
peer-reviewedThe protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8 ...
Guinee, Timothy P., Lin, Yingchen, Kelly, Alan L., O'Mahony, James A.   +3 more
core   +1 more source

The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese

, 2021
In this study, the effect of rennet casein hydration on the properties of a block-type processed cheese was explored by varying casein hydration in the presence of water and different emulsifying salts between 0−120 min.
Talbot-Walsh, G, Selomulya, C ; https://orcid.org/   +1 more
core   +1 more source

The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese

Современная наука и инновации
The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina, G. S. Anisimov, A. D. Lodygin   +2 more
doaj   +1 more source

EVALUATION OF THE NUTRITIVE VALUE OF FERMENTED ICE CREAM WITH HIGH PROTEIN DOSE

Вестник Северо-Кавказского федерального университета, 2022
In the article the question of icecream receipts optimization was described. The optimization included a calculation and adjustment of the protein additives and its doses which guarantee compliance the final product nutritive value to the accepted ...
Ivan A. Evdokimov, Irina K. Kulikova, Ludmila A. Gordienko, Marina N. Aslanova, Vladimir S. Metel   +4 more
doaj  

Proteinogram and Immunological Profile of Colostrum and Milk From Gir (Bos indicus) Primiparous and Multiparous Cows and Their Impact on Passive Immune Transfer

Animal Science Journal, Volume 97, Issue 1, January/December 2026.
ABSTRACT We aimed to evaluate the influence of parity in Dairy Gir cows on physicochemical composition, protein content, and immunoglobulin G (IgG) concentrations in colostrum and milk, as well as the efficiency of passive immunity transfer to Gir calves. Colostrum, transition milk, and mature milk were sampled from primiparous (n = 12) and multiparous
João Vitor Menezes Lopes, Maria Claudia Pereda Francischini, Beatriz de Melo Justo, Daniel de Souza Ramos Angrimani, Camila Infantosi Vannucchi   +4 more
wiley   +1 more source

Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review

Marine Drugs, 2011
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing.
Rocco Rossano, Marilena Larocca, Paolo Riccio   +2 more
doaj   +1 more source