caseins has been researched along with beta-glucono-1,5-lactone in 12 studies
| Studies (caseins) | Trials (caseins) | Recent Studies (post-2010) (caseins) | Studies (beta-glucono-1,5-lactone) | Trials (beta-glucono-1,5-lactone) | Recent Studies (post-2010) (beta-glucono-1,5-lactone) |
|---|---|---|---|---|---|
| 16,863 | 561 | 4,170 | 241 | 3 | 110 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 6 (50.00) | 29.6817 |
| 2010's | 4 (33.33) | 24.3611 |
| 2020's | 2 (16.67) | 2.80 |
| Authors | Studies |
|---|---|
| Banon, S; Chardot, V; Hardy, J; Misiuwianiec, M | 1 |
| Auty, MA; Feeney, EP; Fox, PF; Guinee, TP | 1 |
| Henle, T; Meneńdez, O; Rohm, H; Schwarzenbolz, U | 1 |
| Lucey, JA; Mizuno, R | 1 |
| Dubert-Ferrandon, A; Grandison, AS; Niranjan, K | 1 |
| Corredig, M; Roesch, RR | 1 |
| Andersen, U; Bertram, HC; Gidley, MJ; Møller, SM; Stokes, JR; Whittaker, AK | 1 |
| Corredig, M; Eshpari, H; Jimenez-Flores, R; Tong, PS | 1 |
| Châtel, JM; Husson, F; Langella, P; Léonard, L; Saurel, R | 1 |
| Gong, Y; Khanal, S; Lu, Y; Lucey, JA; Zhang, S | 1 |
| Hori, K; Hoshi, Y; Leocmach, M; Ohta, H; Shimonomura, N; Yuno-Ohta, N | 1 |
| Astrup, A; Bertram, HC; Egsgaard, KL; Hammershøj, M; Jensen, KJ; Kjølbæk, L; Raben, A; Thøgersen, R | 1 |
12 other study(ies) available for caseins and beta-glucono-1,5-lactone
| Article | Year |
|---|---|
Growth kinetics and fractal dimensions of casein particles during acidification.
Topics: Animals; Caseins; Cattle; Fractals; Gluconates; Hydrogen-Ion Concentration; Kinetics; Lactones; Light; Micelles; Milk; Particle Size; Scattering, Radiation; Time Factors | 2002 |
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
Topics: Animals; Calcium; Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Fats; Food Handling; Food Technology; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactic Acid; Lactones; Microscopy, Confocal; Rheology; Time Factors; Viscosity; Water | 2002 |
Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone.
Topics: Caseins; Chromatography, Gel; Dose-Response Relationship, Drug; Drug Synergism; Food Technology; Gels; Gluconates; Lactones; Rheology; Time Factors; Transglutaminases | 2004 |
Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese.
Topics: Calcium; Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Citrates; Colloids; Diphosphates; Emulsifying Agents; Fats; Gluconates; Hydrogen-Ion Concentration; Lactones; Phosphorus; Sodium Citrate; Solubility; Static Electricity | 2005 |
A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
Topics: Animals; Caseins; Cattle; Female; Gels; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Microscopy, Confocal; Microscopy, Fluorescence; Milk; Milk Proteins; Rheology; Time Factors; Whey Proteins | 2006 |
Study of the effect of soy proteins on the acid-induced gelation of casein micelles.
Topics: Caseins; Chemical Phenomena; Chemistry, Physical; Gels; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Micelles; Rheology; Soybean Proteins; Thermodynamics | 2006 |
Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology.
Topics: Animals; Caseins; Food, Preserved; Gluconates; Hydrogen; Hydrogen-Ion Concentration; Lactones; Magnetic Resonance Spectroscopy; Milk; Oxygen Isotopes; Rheology; Solutions; Viscosity; Water | 2011 |
Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
Topics: Animals; Calcium; Caseins; Chymosin; Electrophoresis, Polyacrylamide Gel; Filtration; Food Handling; Food, Preserved; Gels; Gluconates; Hydrogen-Ion Concentration; Lactones; Micelles; Milk; Milk Proteins; Renal Dialysis; Solubility | 2015 |
Aqueous two-phase system cold-set gelation using natural and recombinant probiotic lactic acid bacteria as a gelling agent.
Topics: Alginates; Calcium Carbonate; Caseins; Emulsions; Gels; Gluconates; Glucuronic Acid; Hexuronic Acids; Hydrogen-Ion Concentration; Kinetics; Lactobacillus plantarum; Lactococcus lactis; Lactones; Microscopy, Confocal; Probiotics; Rheology; Temperature; Water | 2016 |
Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating method.
Topics: Animals; Caseins; Gels; Gluconates; Heating; Hydrogen-Ion Concentration; Lactones; Milk; Polysaccharides; Rheology; Solubility | 2017 |
Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-δ-lactone.
Topics: Caseins; Gels; Gluconates; Hydrogen-Ion Concentration; Lactones; Ovalbumin; Rheology | 2021 |
Effect of Dairy Matrix on the Postprandial Blood Metabolome.
Topics: Adult; Amino Acids; Caseins; Cheese; Dairy Products; Gastrointestinal Absorption; Gluconates; Humans; Lactones; Magnetic Resonance Spectroscopy; Male; Meals; Metabolome; Postprandial Period; Young Adult | 2021 |