Engineering protein and peptide-based materials for drug delivery applications has gained
momentum due to their biochemical and biophysical properties over synthetic materials …

Milk, a rich source of nutrients, can be fractionated into a wide range of components for use
in foods and beverages. With advancements in filtration technologies, micellar caseins and …

Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …

The effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

Proteins represent a group of biopolymers with interesting properties to be employed as raw
materials in the preparation of nanoparticles for drug delivery purposes. Due to the inherent …

Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the
past decade, MCC has emerged as one of the most promising dairy ingredients having …

The colloidal properties of the casein micelles play a major role in the structural properties of
milk protein concentrates. Because of their great technological importance, the structural …

Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and
10%(wt/vol) protein concentration were subjected to high-pressure processing at pressures …

The objective of this work was to develop and optimize an alternative make process for
Greek-style yogurt (GSY), in which the desired level of protein was reached by fortification …

The knowledge on the factors affecting the heat-induced physicochemical changes of milk
proteins and milk protein stabilized oil-in-water emulsions has been advanced for the last …