Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive
compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive …

Fermented dairy products (eg, yogurt, kefir, and buttermilk) are significant in the dairy
industry. They are less immunoreactive than the raw materials from which they are derived …

Covalent complexes of bovine bone proteins (BBP) with four polyphenols (chlorogenic acid
(CA), quercetin (Q), rutin (R), epigallocatechin gallate (EGCG)) with were prepared to …

Abstract Background Milk proteins (MPs) have been widely used in the food industry due to
their excellent functionalities. However, MPs are thermal-unstable substances and their …

In this study, we explored the sensory and nutritional properties of innovative ice-creams
designed totally replacing cow's milk cream with extra virgin olive oil (EVOO). Milk and …

Whey protein is a common food additive for enhancing product stability and texture, while
phenolics are considered food antioxidants. As a consequence, combining whey protein …

Previous work has suggested the ability of 4-hydroxybenzoic acid (4HBA) to bind to β-casein
following ultra high temperature-like processing (UHT) in model aqueous systems. The …

The aim of the study was to investigate the effect of co-precipitation of red clover protein and
casein in combination with sulphite. Previous studies have shown antioxidation effects of …

Goat milk has achieved significant place in human diet owing to its enormous therapeutic
properties. There exists a scope of value-addition of goat milk to potentiate its health benefits …

Food industry is constantly exploring ways to use novel food ingredients in traditional
applications and conventional ingredients in novel applications with health and …