Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.08.146
Abstract: Exopolysaccharides (EPSs) from lactic acid bacteria have great effect on the quality of fermented milk products. However, the mechanism for the quality improvement has not been well described. This study aimed to investigate the molecular… read more here.
Keywords: milk; casein milk; binding kinetics; acidifying process ... See more keywords
The determination of intact β-casein in milk products by biosensor immunoassay
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2021.103946
Abstract: Abstract A label-free optical biosensor immunoassay exploiting surface plasmon resonance detection for the estimation of the β-casein content in bovine milk and milk products is described. Samples were prepared by direct dilution with buffer and… read more here.
Keywords: determination intact; milk; biosensor immunoassay; casein milk ... See more keywords
Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.02.073
Abstract: Abstract Background A number of randomised in vivo trials have to date investigated the health impacts of the genetic variants A1 and A2 of bovine β-casein. The primary difference between these two genetic variants is… read more here.
Keywords: health; milk; casein milk; controlled trials ... See more keywords