Improved encapsulation capacity of casein micelles with modified structure-Reference-Cited by-同舟云学术

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Improved encapsulation capacity of casein micelles with modified structure

Published:2022-11 Issue: Volume:333 Page:111138
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang Xiuju,Zhao Zhengtao^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference100 articles.

1. Lactoferrin binding to transglutaminase cross-linked casein micelles;Anema;Int. Dairy J.,2012

2. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;J. Agric. Food Chem.,2003

3. Improved bioavailability of supercritical rosemary extract through encapsulation in different delivery systems after in vitro digestion;Arranz;Food Digestion: Res. Curr. Opin.,2015

4. Impact of heat treatment and acid gelation on polyphenol enriched milk samples;Bayraktar;LWT-Food Sci. Technol.,2019

5. Interaction of curcumin with phosphocasein micelles processed or not by dynamic high-pressure;Benzaria;Food Chem.,2013

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1. Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives;Current Opinion in Food Science;2024-10

2. Design of a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system;International Journal of Biological Macromolecules;2024-10

3. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

4. Enhancing casein micelle dissociation in diluted skim milk systems using combined processing techniques;Journal of Dairy Science;2024-09

5. Structural Properties of β-Casein and Its Application as a Nano-Carrier of Bioactive Compounds: A Recent Update;Food Reviews International;2024-08-08

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