The effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

The ability of milk and concentrated milk to withstand a defined heat treatment without
noticeable changes such as flocculation of protein is commonly denoted as heat stability. A …

The main aim of this review paper was to focus on current and potential future sources and
food applications of natural hydrocolloids in the food industry. The emerging research …

Challenges are commonly encountered in the bulk handling and application of high-protein
dairy powders, and are strongly influenced by their poor flowability. Powder flowability can …

Micro-and nano-bubbles (MNB) have unique properties and have attracted great attention in
the past 2 decades, offering prospective applications in various disciplines. The first …

Correlation and validation of the results of simulated gastrointestinal digestion of food
compounds towards in vivo data is essential. The objective of this work was to monitor the …

Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm
temperatures (45–55° C), to produce micellar casein and milk-derived whey protein …

The objective of the study reported in this research paper was to produce micellar casein
concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to …

Dissociation of β-casein from casein micelles at low temperature is exploited in the
manufacture of β-casein-enriched ingredients. In this study, the effects of selected …

The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk
ingredient powder with a high casein content (∼ 92%), was evaluated. Four types of …