Industrial-scale production of recombinant proteins for food products may become
economically feasible but correct post-translational modification of proteins by microbial …

Physicochemical characterisation of casein micelles suspended in milk ultrafiltrate and
enriched with different cations (Fe, Cu, Ca, Zn and Mg) was investigated. After addition of 2.5 …

Although conditions favoring casein micelle aggregation are well known, factors promoting
the dissociation of the casein micelle are not fully understood. It was our objective to …

Physicochemical properties of casein (CN) materials manufactured using different
processes are well studied; however, data on their bioaccessibility or bioactivity are limited …

Casein micelles (CMs) are∼ 100 nm natural colloids found in milk resulting from the
complex and unresolved association of casein monomers, phosphorus, and calcium; the …

The amount of colloidal calcium phosphate (CCP) nanoclusters modifies the structure and
functional properties of the casein micelles. This study aims to analyze the structural …

In this work, a novel technology of ultrasonic treatment assisted foam fractionation was
developed for the effective recovery of casein from its aqueous solution. Experimental …

Dispersions of phosphocaseins (PCs) containing (w/w) 2.5% proteins at pH 6.7 were
processed using a~ 15L/h homogeniser with a high-pressure valve immediately followed by …

Preparation of complexes via interactions between proteins and polyphenols has become
one of the methods to effectively improve utilization of proteins. In this study, the structural …

Beta-pinene containing microcapsules were prepared by complex coacervation of milk
proteins, ie sodium caseinate (CN) and whey protein isolate (WPI), with …