Abstract Casein-based hydrogels (Casein Gels) possess advantageous properties,
including mechanical strength, stability, biocompatibility, and even adhesion, conductivity …

Bioactive food components have potential health benefits but are highly susceptible for
degradation under adverse conditions such as light, pH, temperature and oxygen …

A typical casein micelle contains thousands of casein molecules, most of which form
thermodynamically stable complexes with nanoclusters of amorphous calcium phosphate …

The internal structure of casein micelles was studied by calculating the small-angle neutron
and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of …

The majority of the protein in cow's milk is contained in the particles known as casein
micelles. This review describes the main structural features of these particles and the …

Casein molecules are used in food industry as ingredients. They can be used as isolated
forms and under micellar form consisting in an association of different casein molecules and …

A review is made of the different structural principles involved in the assembly of the casein
micellar particles present in mammalian milks. The properties of the constituent casein …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Normal bovine milk contains about 3.5% protein. The concentration changes significantly
during lactation, especially during the first few days post-partum; the greatest change occurs …

The increasing quest for the minimally processed foods and demand for nearly fresh foods
from the consumer segment has paved the way for the emergence of Non thermal …