The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese
Sign Up to like & getrecommendations! Published in 2018 at "Food Biophysics"
DOI: 10.1007/s11483-018-9539-2
Abstract: We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samples… read more here.
Keywords: mozzarella cheese; droplet; caseinate; structural material ... See more keywords
Storage behavior of caseinate-based films incorporating maize germ oil bodies.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.09.042
Abstract: Composite films based on sodium caseinate, plasticized with glycerol and incorporating oil bodies recovered by applying ultrafiltration on maize germ aqueous extract were stored at 25 °C and relevant humidity 53% and the changes in their… read more here.
Keywords: storage behavior; oil bodies; caseinate; maize germ ... See more keywords
Effect of sodium caseinate and vitamin A complexation on bioaccessibility and bioavailability of vitamin A in Caco-2 cells.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.019
Abstract: Native sodium caseinate-vitamin A (VA) complexes (Sodium caseinate-VA complex, NaCaS-VA) and modified sodium caseinate-VA complexes i.e. Succinylated sodium caseinate-VA complex (SNaCaS-VA), reassembled sodium caseinate-VA complex (RNaCaS-VA) and reassembled succinylated sodium caseinate-VA complex (RSNaCaS-VA) were prepared… read more here.
Keywords: caseinate; vitamin; caco cells; sodium caseinate ... See more keywords
Fused deposition modelling of sodium caseinate dispersions
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.02.004
Abstract: Only recently, researchers have started experimenting with 3D printing of foods. The aim of this study was to investigate 3D printed objects from sodium caseinate dispersions, exhibiting reversible gelation behaviour. Gelation and dispensing behaviour were… read more here.
Keywords: sodium caseinate; oil droplets; fused deposition; caseinate ... See more keywords
Process history of calcium caseinate affects fibre formation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109866
Abstract: Abstract In this study, we compared the physical properties and structuring potential of spray-dried calcium caseinate (Scaca) and roller-dried calcium caseinate (Rcaca). Scaca formed more pronounced fibrous materials upon shearing compared with Rcaca. The rheological… read more here.
Keywords: caseinate affects; calcium caseinate; history calcium; process history ... See more keywords
Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b04190
Abstract: Incorporation of fish oil containing ω-3 polyunsaturated fatty acids (PUFAs) into functional foods remains challenging. In this study, caseinate and glycoconjugates (CD6, CD40, CD70, CD100) of caseinate to dextrans of different molecular weights (D6, D40,… read more here.
Keywords: physicochemical stability; stability gastrointestinal; gastrointestinal fate; caseinate ... See more keywords
Effects of Maillard-type caseinate glycation on the preventive action of caseinate digests in acrylamide-induced intestinal barrier dysfunction in IEC-6 cells
Sign Up to like & getrecommendations! Published in 2018 at "RSC Advances"
DOI: 10.1039/c8ra08103d
Abstract: Dietary acrylamide has attracted widespread concern due to its toxic effects; however, its adverse impact on the intestines is less assessed. Protein glycation of the Maillard-type is widely used for property modification, but its potential… read more here.
Keywords: barrier dysfunction; intestinal barrier; induced intestinal; acrylamide induced ... See more keywords
In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase
Sign Up to like & getrecommendations! Published in 2017 at "Food and Agricultural Immunology"
DOI: 10.1080/09540105.2017.1325842
Abstract: ABSTRACT Caseinate was glycated by lactose and oligochitosan via the Maillard reaction and transglutaminase catalysis to yield two glycated caseinates (GC-I and GC-II), followed by trypsin hydrolysis to generate GC-I hydrolysate and GC-II hydrolysate, respectively.… read more here.
Keywords: caseinate hydrolysate; caseinate; hydrolysate; glycation ... See more keywords
Production of antioxidant hydrolysates from bovine caseinate and soy protein using three non-commercial bacterial proteases
Sign Up to like & getrecommendations! Published in 2024 at "Biocatalysis and Biotransformation"
DOI: 10.1080/10242422.2024.2388137
Abstract: Abstract The release of bioactive peptides from proteins can be achieved by enzymatic hydrolysis, whereby mainly commercial enzymes are applied, although increasing attention is focused on alternative proteases. Hence, crude proteases from Bacillus sp. CL14,… read more here.
Keywords: antioxidant hydrolysates; protein; soy protein; hydrolysates bovine ... See more keywords
Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system
Sign Up to like & getrecommendations! Published in 2019 at "BMC Biotechnology"
DOI: 10.1186/s12896-019-0539-1
Abstract: BackgroundThe textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. The aim of this study was to investigate the influence of sodium caseinate,… read more here.
Keywords: sodium caseinate; syneresis; caseinate; mixed model ... See more keywords
Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13233897
Abstract: Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the… read more here.
Keywords: replace sodium; demineralization; low demineralized; caseins replace ... See more keywords