Abstract PDINH/MIL-88A (Fe) composites (PxMy) were fabricated from MIL-88A (Fe) and
perylene-34,910-tetracarboxylic diimide (PDINH) via facile ball-milling strategy. The …

The application of spectroscopic techniques can help in alleviating problems encountered
during the processing of milk and dairy products. Indeed, traditional analytical methods (eg …

It is important to differentiate milk with different thermostabilities for diverse applications in
food products and for the appropriate selection of processing and maintenance of …

The research focuses on application of ultrasonic-assisted glycosylation in food protein
modification. Biological activities and in vitro digestion characteristics of the glycosylated α …

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 …

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 …

Impacts of superfine grinding treatment (0, 2, 4, 6, 8 or 10 h) on structure, physicochemical
and rheological properties of transglutaminase (TGase)-crosslinked whey protein isolate …

Abstract Effects of ultrasound treatment (20 kHz, 41–45 W cm− 2, 0, 20, 40 or 60 min) on the
physicochemical, functional properties and elements of the secondary structure of …

Inspired by the salt-in effect, the potential use of protein-glutaminase (PG) to increase the
intrinsic charges of chicken breast myofibrillar proteins (CMPs) for enhanced water solubility …

The ability to accurately and cost-effectively distinguish between different genetic protein
variants in milk is of pivotal significance to the dairy industry as the natural proteoforms of …