Keywords: کازئینت; Caseinate; Alkylated caseinate; Encapsulation; Curcumin-loading property;
مقالات ISI کازئینت (ترجمه نشده)
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Keywords: کازئینت; Controlled release; Cress seed mucilage; Curcumin; Encapsulation; Caseinate; Hydrogel;
Keywords: کازئینت; Solid lipid nanoparticles; Organic solvent free; Caseinate; Pectin; Nano spray drying; Gastrointestinal stability;
Keywords: کازئینت; Microfluidizer; Antisolvent precipitation; Zein; Caseinate; Nanoparticles; Core-shell; Delivery systems;
Keywords: کازئینت; Zein; Caseinate; Pectin; CMC; Complex nanoparticles; Curcumin;
Keywords: کازئینت; Omega-3 oils; Emulsion; Caseinate; Beta glucan; Lipid oxidation;
Keywords: کازئینت; Casein micelle; Caseinate; Chelation; Dissociation; Aggregation;
Keywords: کازئینت; Caseinate; Overlap concentration; Water holding; Telechelic polymer; Cross-linking; Transglutaminase;
Keywords: کازئینت; Shear induced aggregation; Partial coalescence; Emulsion; Fat crystal; Caseinate; Interfacial film;
Keywords: کازئینت; Emulsions; Caseinate; Fucoidan; Sea cucumber; Multilayer; Stability map; Electrostatic deposition;
Keywords: کازئینت; Caseinate; Chitosan; Paper; Composite coating; Bilayer coating; Functional properties;
Keywords: کازئینت; Caseinate; Fluorescence; Precipitation temperature; Deuterium oxide; Divalent ions;
Keywords: کازئینت; Oil bodies; Natural emulsion; Physical stability; Hazelnut; Sesame; Soybean; Xanthan; Tween; Caseinate
Keywords: کازئینت; Ionic liquid; Caseinate; Maltose; Glycation; Property;
Genipin-stabilized caseinate-chitosan nanoparticles for enhanced stability and anti-cancer activity of curcumin
Keywords: کازئینت; Caseinate; Chitosan; Nanoparticles; Genipin-crosslinking; Cellular uptake; Curcumin;
Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
Keywords: کازئینت; β-carotene; Caseinate; Alginate; Emulsions; Microparticles; Degradation;
Grafting C8-C16 alkyl groups altered the self-assembly and curcumin -loading properties of sodium caseinate in water
Keywords: کازئینت; Caseinate; Alkylated caseinate; Self-assembly; Curcumin-loading property;
Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound
Keywords: کازئینت; Zein; Caseinate; Curcumin; Composite nanoparticles; Cytotoxicity; Cellular uptake;
Prior lactose glycation of caseinate via the Maillard reaction affects in vitro activities of the pepsin-trypsin digest toward intestinal epithelial cells
Keywords: کازئینت; caseinate; lactose; Maillard reaction; intestinal epithelial cell;
Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds
Keywords: کازئینت; Chitosan; Caseinate; BSA; Complexes; Coacervates; Ultrasound; Sonication; Sub-micron; Encapsulation; pH; Actives; Colloidal; Colloids; Controlled; Targeted; Delivery; Release; Agrochemicals; Pharmaceuticals; Food; Modulated; Triggered;
Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6
Keywords: کازئینت; Whey protein; Caseinate; Gel; Aggregate;
The anabolic potential of dietary protein intake on skeletal muscle is prolonged by prior light-load exercise
Keywords: کازئینت; Caseinate; Muscle protein synthesis rate; Protein feedingBMI, body mass index; EAA, essential amino acids; FSR, fractional synthesis rate; KIC, ketoisocaproic acid; LBM, lean body mass; NEAA, non-essential amino acids; NIDDM, non-insulin dependent diabete
Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies
Keywords: کازئینت; Edible films; Emulsion; Oil bodies; Caseinate; Tensile properties; Water barrier
Salt-modulated structure formation in a dense calcium caseinate system
Keywords: کازئینت; Fibrous structure; Food texture; Rheology; Salt; Solvent; Caseinate; Shear;
Short communication: Production of antihypertensive peptide HLPLP by enzymatic hydrolysis: Optimization by response surface methodology
Keywords: کازئینت; response surface methodology; caseinate; antihypertensive peptide; enzymatic hydrolysis;
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil
Keywords: کازئینت; Canola oil; Caseinate; Color; Emulsion; Fat; Meat; Protein; Soy; Texture; Whey
Temperature dependence of calcium and magnesium induced caseinate precipitation in H2O and D2O
Keywords: کازئینت; Caseinate; Fluorescence; Precipitation temperature; Deuterium oxide; Calcium;
Gel formation of mixtures of κ-carrageenan and sodium caseinate
Keywords: کازئینت; Caseinate; Carrageenan; Rheology; Gel; Protein; Polysaccharide
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
Keywords: کازئینت; Surimi; Restructured products; Starch; Low salt; Caseinate; Transglutaminase; Hydrocolloids; Additives
Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins
Keywords: کازئینت; Caseinate; Digestibility; Protein; Okara; Soy
Effect of calcium and sodium caseinates on physical characteristics of soy protein isolate–lipid films
Keywords: کازئینت; Soy protein; Caseinate; Oleic acid; Beeswax; Tensile properties; Water vapour permeability; Optical properties
Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate
Keywords: کازئینت; Delivery systems; Multilayer emulsions; Emulsion stability; Omega-3 rich oil; Lipid oxidation; Caseinate; Lactoferrin
Flocculation of protein-stabilized oil-in-water emulsions
Keywords: کازئینت; Flocculation; Aggregation; Emulsion droplets; Colloidal interactions; Emulsifying agent; Caseinate; Whey protein
Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation
Keywords: کازئینت; Hydrogel particles; Pectin; Caseinate; Thermodynamic incompatibility; Coacervation; Electrostatic interactions; Segregation; Aggregation
A novel technique for in situ measurements of stress development within a drying film
Keywords: کازئینت; Dehydration; Film drying; Internal stress; Caseinate; Waxy maize starch
Stability of alcoholic emulsions containing different caseinates as a function of temperature and storage time
Keywords: کازئینت; Alcohol; Caseinate; Flocculation; Emulsion rheology; Particle size distribution; Cream liqueur;
Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size
Keywords: کازئینت; Alcoholic emulsions; Aroma; Partition; Terpenes; Mastic gum oil; Caseinate; Whey protein; Tween; Lipid; Temperature
Structure and dynamical mechanical properties of suspensions of sodium caseinate
Keywords: کازئینت; Caseinate; Viscosity; Micelle
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
Keywords: کازئینت; Caseinate; Micelle; Aggregation; Scattering; Protein
Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid
Keywords: کازئینت; Aerated emulsion; Whipped cream; Rheology; Acid-induced gelation; Low-methoxl pectin; n-Eicosane; Caseinate
Synergistic stabilization of heat-treated emulsions containing mixtures of milk proteins
Keywords: کازئینت; Caseinate; Emulsion stability; Heat denaturation; β-Lactoglobulin; Flocculation; Viscosity; Whey protein
Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate
Keywords: کازئینت; Foam; Food dispersion; Emulsifier; Protein; Sunflower protein; Protein hydrolysate; Caseinate; Adsorption; Surface tension; Air–water interface
Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems
Keywords: کازئینت; Shear; Transglutaminase; Caseinate; Rheology; Tensile tests; Microstructure; CSLM; Emulsion gel
Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses
Keywords: کازئینت; Capillary zone electrophoresis; Immobilized pH gradient isoelectric focusing; Casein; Caseinate; Processed cheese
Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage
Keywords: کازئینت; Pork; Chicken; Lamb; Meat batters; Microbial transglutaminase; Caseinate; Physicochemical characteristics
Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion
Keywords: کازئینت; Emulsion; Droplet size; Caseinate; Aroma; Partition;
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
Keywords: کازئینت; Frankfurters; Walnut; Low sodium; Transglutaminase; Caseinate; KCl; Wheat fibre;
Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy
Keywords: کازئینت; Calcium ions; Caseinate; Diffusing wave spectroscopy; Emulsion rheology; Gelation; Relaxation time;
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
Keywords: کازئینت; Foam; Emulsion; Food dispersion; Protein; Caseinate; Food colloids; Adsorption; Air-water interface;