Search Results - "casein micelles"

Fabrication, characterization, and potential applications of re-assembled casein micelles by Khan, Muhammed Aslam, Hemar, Yacine, Li, Jiecheng, Yang, Zhi, De Leon-Rodriguez, Luis M.

“…Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works…”
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Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals by Tang, Chuan-he

“…Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To…”
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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review by van de Langerijt, Tessa M., O’Mahony, James A., Crowley, Shane V.

“…Polyphenols (PP) are linked to health benefits (e.g., prevention of cancer, cardiovascular disease and obesity), which are mainly attributed to their…”
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Comparison of different strategies based on β-casein dynamics to encapsulate curcumin in casein micelles by Bahri, Asma, Martin, Marta, Gergely, Csilla, Marchesseau, Sylvie, Chevalier-Lucia, Dominique

“…Casein micelles (CM) are colloidal phospho-protein-mineral complexes naturally present in milk. Cooling induces β-casein dissociation from CM. The aim of the…”
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Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation by Che, Jing, Fan, Zekun, Bijl, Etske, Thomsen, Julia Prangchat Stub, Mijakovic, Ivan, Hettinga, Kasper, Poulsen, Nina Aagaard, Larsen, Lotte Bach

“…This study investigated the effect of bovine casein (CN) phosphorylation degree on micelle reassembly, stability, calcium-binding, and acid-induced gelation or…”
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Crosslinked casein micelles bound paclitaxel as enzyme activated intracellular drug delivery systems for cancer therapy by Cuggino, Julio C., Picchio, Matías L., Gugliotta, Agustina, Bürgi, Milagros, Ronco, Ludmila I., Calderón, Marcelo, Etcheverrigaray, Marina, Alvarez Igarzabal, Cecilia I., Minari, Roque J., Gugliotta, Luis M.

“…[Display omitted] •Cross-linked casein micelles (CCM) were prepared using casein self-assembly properties.•The CCM were degraded immediately after exposition…”
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Preparation and Properties Nano-encapsulated Wheat Germ Oil and its Use in the Manufacture of Functional Labneh Cheese by Nour Soliman, Tarek, Farrag Farrag, Atif, Abdel-Hady Zahran, Hamdy, El-Hossieny Abd El-Salam, Mohamed

“…There is a growing interest to develop novel versions of traditional dairy products by upgrading their health properties. The use of wheat germ oil (WGO) known…”
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Improved encapsulation capacity of casein micelles with modified structure by Wang, Xiuju, Zhao, Zhengtao

“…Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive compounds due to their amphiphilic nature. However, the microstructure of CM is…”
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Skimmed milk microfiltration in diafiltration mode: Impact of solvent nature and concentration factor on spiral-wound membrane performance operated at low temperature by Granger-Delacroix, Manon, Leconte, Nadine, Grassin, Cyril, Le Goff, Françoise, Garnier-Lambrouin, Fabienne, Van Audenhaege, Marieke, Gésan-Guiziou, Geneviève

“…•Diafiltration of milk microfiltration retentates was operated with water at 12 °C.•The permeate flux increases due to the decrease in viscosity and ionic…”
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Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles by Fan, Zekun, Fehér, Bence, Hettinga, Kasper, Voets, Ilja K., Bijl, Etske

“…Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with calcium and phosphate as well as other ions under controlled conditions…”
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Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review) by Tang, Chuan-He

“…Incorporation of hydrophobic and poorly soluble nutraceuticals into food formulations is among the great challenges in food science and pharmaceutical fields…”
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Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals by Tang, Chuan-he

“…The development of protein-based nanovehicles to improve water solubility, stability and bioavailability of hydrophobic or poorly soluble nutraceuticals has…”
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Preparation of liquid yogurt in the presence of pectin and its formation mechanism by Zhang, Hongkai, Goff, H. Douglas, Liu, Chengmei, Luo, Shunjing, Hu, Xiuting

“…We had previously observed that adding pectin into milk before fermentation inhibited gelation of yogurt but did not affect the pH. Thus, this work aimed to…”
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The composition, microstructure, interaction with polysaccharides of casein micelles and their potential application as drug delivery-a review by Wang, Qian, Liu, Yaoqin, Ma, Ying, Lu, Yu, Huang, Linjuan, Wang, Zhongfu

“…The majority of milk protein is contained in the particles known as casein micelles, which play a key role in the stability, physico-chemical properties and…”
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Heat-induced gelation of casein micelles by Nicolai, Taco, Chassenieux, Christophe

“…Casein is the main protein component of milk where it is present in the form of colloidal complexes. Casein micelles are remarkably heat-stable in milk below…”
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Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt by Zhang, Hongkai, Goff, H. Douglas, Liu, Chengmei, Luo, Shunjing, Hu, Xiuting

“…Effects of 0.11 %–0.17 % pectin and the mixture of 0.03 % κ-carrageenan and 0.11 %–0.17 % pectin on texture and microstructure of yogurt were investigated in…”
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Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions by Ye, Aiqian

“…Not only the structure of food before ingestion but also the structure that is formed during digestion play an important role in food digestion. The…”
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Are micelles actually at the interface in micellar casein stabilized foam and emulsions? by Zhou, Xilong, Yang, Jack, Sala, Guido, Sagis, Leonard M.C.

“…Different casein preparations are used for stabilizing emulsions and foams. For systems made with aqueous micellar casein dispersions, the molecular and…”
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Surfactant charge tuning alters casein micelle structure and complexation behavior by Yang, Liying, Chen, Mengjia, Luo, Yunyan, Yang, Shuyuan, Li, Na, Sun, Yang

“…To elucidate the mechanisms underlying the structural and complexation changes of casein micelles induced by surfactants with varying charges, the interactions…”
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Modifications of structures and functions of caseins: a scientific and technological challenge by Broyard, Camille, Gaucheron, Frédéric

“…Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different…”
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