Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive
compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive …

Bioactive food components have potential health benefits but are highly susceptible for
degradation under adverse conditions such as light, pH, temperature and oxygen …

β-Casein is an amphiphilic protein and thus considered as multilaterally bound in casein
micelles. Its polar molecule part, in particular the phosphoserine residues, can interact …

In bovine milk, caseins are considered as the dominant proteins, which in total accounts for
80% of the total protein content. With balanced hydrophobic and hydrophilic amino acid …

Re-assembled casein micelles (r CMs), were formulated in the 1970s as a model system to
understand native casein micelles (n CMs) in milk. These early works allowed an …

Background The use of biopolymers for the delivery of functional food ingredients and
pharmaceuticals has increased dramatically. In this context a great attention has been paid …

Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with
calcium and phosphate as well as other ions under controlled conditions into casein micelle …

Artificial casein micelles (ACM) could play a key role in producing animal-free dairy products
from recombinant casein, although their coagulation and curd functionality are currently …

Casein, one of the major constituent of milk protein, is considered to be a good candidate for
oral drug delivery system. Also, milk transports various essential fatty acid to blood through …

The influence of different casein-based ingredients on the physicochemical properties of
native casein micelles (CMs) was studied. Sodium caseinate (SCN) and β-casein …