Fabrication, characterization, and potential applications of re-assembled casein micelles

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 allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein ty...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 64; číslo 22; s. 7916 - 7940
Hlavní autoři:	Khan, Muhammed Aslam, Hemar, Yacine, Li, Jiecheng, Yang, Zhi, De Leon-Rodriguez, Luis M.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 28.08.2024 Taylor & Francis Ltd
Témata:	Animals calcium Calcium phosphates Casein Casein nanoparticles Caseins - chemistry Chemical properties Chemical treatment Chymosin citrates colloidal calcium phosphate Electrochemistry encapsulation Ethanol Fabrication Food Food Handling - methods Food industry high pressure treatment Hydrostatic pressure Impurities Industrial production ingredients Micelles Milk Milk - chemistry nanocarriers phosphates Phosphorylation Physicochemical properties Pressure effects re-assembled casein micelles Substrates synthetic casein micelles Casein nanoparticles encapsulation colloidal calcium phosphate re-assembled casein micelles synthetic casein micelles
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
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