A typical casein micelle contains thousands of casein molecules, most of which form
thermodynamically stable complexes with nanoclusters of amorphous calcium phosphate …

Gelation of proteins is one of the principal means to give desirable texture to food products.
Gelation of individual proteins in aqueous solution has been investigated intensively in the …

There exists a family of currently untreatable, serious human diseases that arise from the
inappropriate misfolding and aggregation of extracellular proteins. At present our …

At the heart of the skim milk system are the colloidal casein–calcium–transport complexes
termed the casein micelles. The application of physical chemical techniques such as light …

The exponential growth in knowledge has resulted in a better understanding of the lactation
process in a wide variety of animals. However, the underlying genetic mechanisms are not …

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic
variants. Several studies have reported the frequencies of these genetic variants and the …

Caseins are a unique and diverse group of proteins present in bovine milk. While their
function is presumed to be primarily nutritional, caseins have a remarkable ability to stabilize …

Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review
the impact of various conditions and food constituents on amyloid fibrillation of milk and …

The protein homeostasis (proteostasis) system encompasses the cellular processes that
regulate protein synthesis, folding, concentration, trafficking and degradation. In the case of …

Recently, interests in binary protein systems have been developed considerably ascribed to
the sustainability, environment‐friendly, rich in nutrition, low cost, and tunable mechanical …