Casein, the major milk protein, forms an integral part of the daily diet in many parts of the
world. Casein possesses a number of interesting properties that make it a good candidate …

The association behavior of casein over a broad pH range has first been investigated by
fluorescent technique together with DLS and turbidity measurements. Casein molecules can …

Casein, being the major milk protein, is an essential part of our everyday diet. It is a well-
known source of amino acids. Recently it has gone through a shift from being a nutrient to …

The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing
consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk …

The complexation between a charged nanoparticle and an oppositely charged linear
polyelectrolyte is studied using coarse-grained Semi-Grand Canonical Monte Carlo …

The interaction of the anionic surfactant sodium dodecyl sulfate (SDS) with 2.0 mg/ml casein
was first investigated using isothermal titration calorimetry (ITC), dynamic light scattering …

The equilibrium and dynamic interfacial properties of β-casein (βCS) adsorbed at the
water/hexane interface have been studied systematically over a wide range of pH. The …

The chitosan-induced coacervation of milk proteins was investigated using a proteomic
approach. The addition of 0.8% chitosan to milk caused the milk proteins to coacervate after …

For the first time, the interaction of casein micelle (CM) with gold nanoparticles (GNPs) was
studied using TEM, UV–visible, FTIR and fluorescence spectroscopy methods. The results …

This article reviews the state of the art of the studies on charge regulation (CR) effects in
flexible weak polyelectrolytes (FWPE). The characteristic of FWPE is the strong coupling of …