Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion.
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DOI: 10.1016/j.foodchem.2020.127526
Abstract: Blueberry anthocyanins are well-known for their diverse biological functions. However, the instability during digestion results in their weak bioavailability. The current study aimed to investigate the alteration in the stability, antioxidant capacity and bioaccessibility of… read more here.
Keywords: blueberry anthocyanins; casein casein; blueberry; digestion ... See more keywords
Tunable mixed micellization of β-casein in the presence of κ-casein
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106459
Abstract: Abstract Casein-casein interactions can be very useful for tuning structural and physical properties of mixed casein micelles for food and biotechnology applications, particularly in the dairy industry. The present work focuses on the structures of… read more here.
Keywords: tunable mixed; casein casein; mixed micellization; casein ... See more keywords