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by the addition of small non-adsorbing polymers to suspensions of casein micelles in order to create food gels with tunable structural and mechanical properties through an arrested spinodal decomposition process ...
scintigraphic studies . J Controlled Release 2002 ; 83 : 65 – 74 . Google Scholar Crossref Search ADS WorldCat Chen J et al. Mechanical, rheological and release behaviors of a poloxamer 407/poloxamer 188/carbopol ...
is comprised of casein micelles , which have diameters in the range of several decanometers to submicrometer,[1] and exhibits separation into water and precipitates when heated up. This phenomenon is termed ...
applied for the dehydration of probiotics. Drying technique Description Specific stresses Mitigation strategies of stress Freeze-drying A frozen suspension of microbial cells is first reduced by sublimation ...
applied for the dehydration of probiotics. Drying technique Description Specific stresses Mitigation strategies of stress Freeze-drying A frozen suspension of microbial cells is first reduced by sublimation ...
be incorporated into large protein structures or networks that may limit their accessibility to lipase. Cheese is a good example of this: caseins in coagulum consist of a network of casein micelles , which ...
selectivity towards tumour cells and severe side effects on normal tissues.[1–4] Nano-drug delivery systems, such as polymeric micelles , liposomes and nanoparticles (NPs), have been used to increase tumour ...
g fried potatoes, 10 g butter, 15 ml oil 662 63 16 21 700 Carrière et al. (2005)[14] 43 ml milk, 57 g whipping cream, 51 g instant chocolate cream, 15 g casein powder, 35 ml water 491 59 18 23 ...
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