Abstract β‐Casein, an important protein found in bovine milk, has significant potential for
application in the food, pharmaceutical, and other related industries. This review first …

Milk is a widely consumed nutrient-rich food containing protein variants such as casein A2
and A1. A1 differs from A2 in an amino acid at position 67 (Pro67 to His67). The breakdown …

Although milk consumption is increasing worldwide, in some geographical regions, its
consumption has persistently declined in recent decades. This fact, together with the …

This study investigated the physical properties of skim milk powders containing β-casein
A1/A1, A1/A2 or A2/A2 phenotypes and determined their digestion properties. Rehydrated …

The genetic variant A2 β-casein integrates the casein protein group in milk and has been
often associated with positive health outcomes. Therefore, this review explores the present …

This study aimed to determine the physicochemical properties of yoghurts from skim milk
containing either β-casein A1/A1, A1/A2 or A2/A2 and establish their behaviour during …

In this study, free radicals generated by ultrasound were used to prepare conjugates of food
proteins (soybean protein isolates, sodium caseinate and gelatin) with epigallocatechin …

This study aimed to elucidate the mechanism of acid-induced gelation in egg-based yoghurt
by investigating the dynamic changes in physicochemical properties, texture, rheology, and …

Several studies have been focused on the effect of milk protein genetic variants on milk
physicochemical properties and functionality in recent years. β-casein, an important protein …

The aim of the study was to investigate the properties of sodium caseinate dispersions and
oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein …