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 …

The future food industry is facing urgent challenges that need to be addressed, mainly
providing sufficient quantity and quality of food to meet the growing population, reducing …

Hydrogels made from natural polymers have excellent application potential due to their
good biocompatibility. However, it is difficult to maximise the benefits of hydrogels when the …

Amphiphilic block copolymers (ABCs) are currently significant in pharmaceutical sciences
because of their specific capability to develop various structures that are highly efficient for …

This study investigated whether casein (CN) fractions exhibit better physical properties and
digestibility than native casein micelles presently used in the production of infant formula …

Colloidal structure and infant in vitro gastrointestinal digestibility of casein complexes
simulating caseins and minerals compositions of human casein micelles were studied. κ …

Aggregation of the major whey protein in bovine milk, β-lactoglobulin (β-Lg) is strongly
influenced by association with caseins (CNs). Here, by using combined differential scanning …

The co-existence of proteins, lipids and riboflavin (RF) in milk together with the harsh
conditions encountered during processing (eg high temperatures, light exposure) results in …

The complexation of proteins with phenolic compounds has been considered a promising
route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context …

Glycation during food processing can change the structural characteristics of dietary protein
and endow a variety of functionalities. Milk β-casein (MC) with five different types of …