Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

The impact of microbial exopolysaccharides (EPS) from lactic acid bacteria (LAB) on dairy
products such as yoghurt, cheese, or milk based desserts has been extensively described in …

The effects of fat type and concentration on silver carp myofibrillar protein-lipid composite
gels were investigated. Two types of pre-emulsification lipids, lard and camellia seed oil …

The global market for plant-based foods intended as alternatives to cheese products is
increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the …

The microstructure of milk fat in processed dairy products is poorly known despite its
importance in their functional, sensorial and nutritional properties. However, for the last 10 …

Highlights•Scientific basis of nanotechnology and some future trends are briefly illustrated.•
Characterization techniques for nanomaterials and food at nanoscale are reviewed.•Open …

The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …

This study aimed to design whey protein nanogel particles (WPN)-stabilized Pickering
emulsion as a delivery vehicle for curcumin (CUR). Firstly, the effectiveness of WPN to …

The effect of thermal treatment (45–95° C for 30 min) on the structure of almond milk proteins
was assessed, as the unfolding and association of these proteins in response to heat is not …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …