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 …

Milk caseins are natural emulsifiers widely used in food processing applications. Four
different caseins exist in milk. β-Casein is one of the most soluble, although not completely …

Due to the combination of flexibility and amphiphilicity, in solution β-casein (β-CN) acts as a
surfactant molecule. It undergoes self-association and forms “micellar-like” aggregates in …

Phosphoserine modified cements (PMC) exhibit unique properties, including strong
adhesion to tissues and biomaterials. While TTCP-PMCs remodel into bone in vivo, little is …

BACKGROUND Current research on the gastrointestinal digestion of milk‐casein strongly
suggests the existence of novel bioactive peptides with antiviral activities that are …

Sodium caseinate was enzymatically dephosphorylated by alkaline or acid phosphatase
prior to incubation with microbial transglutaminase. It was demonstrated that a higher …

β-Casein and sodium caseinate stabilized emulsions were produced and had their
rheological properties investigated as a function of the nature of the oil phase, ionic strength …

A low-resolution 1H NMR relaxometry study on the dynamics of an n-decane/water emulsion
stabilized by β-casein is presented. Spin–spin (transverse) relaxation time constants (T2) …

β-Casein (β-CN) is a milk protein widely used in food industries because of its mild
emulsifying properties due to its amphiphilicity. However, the elements determining its …

Milk protein-based products have been widely used in the sports, medical and nutritional
beverage sectors for many years. This is not only because of their high nutritional value, but …