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

Casein molecules are used in food industry as ingredients. They can be used as isolated
forms and under micellar form consisting in an association of different casein molecules and …

The salt of milk constitutes a small part of milk (8-9 g· L-1); this fraction contains calcium,
magnesium, sodium and potassium for the main cations and inorganic phosphate, citrate …

Various models of the assembly and structure of the casein micelle are critically reviewed.
The subunit and Holt models are revealed to be products of muddled thinking and subject to …

The caseins, a group of unique milk-specific acid-insoluble phosphoproteins, represent≈
80% of the total protein in the milk of cattle and other commercial dairy species. Owing to …

Biologically active peptides are of particular interest in food science and nutrition because
they have been shown to play physiological roles, including opioid-like features, as well as …

Milk is a nutrient-rich food with various micronutrients and bioactive components that are
affected by heat treatment depending on time-temperature norm. Pasteurisation and short …

Milk and dairy products contain micronutrients such as minerals and vitamins, which
contribute to multiple and different vital functions in the organism. The mineral fraction is …

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

The aim of this study was to investigate the effects of enzymatic hydrolysis with digestive
enzymes of camel whole casein and beta-casein (β-CN) on their antioxidant and …