Compounds > caseins

Page last updated: 2024-09-04

caseins and n-hexanal

caseins has been researched along with n-hexanal in 4 studies

Compound Research Comparison

Studies (caseins)	Trials (caseins)	Recent Studies (post-2010) (caseins)	Studies (n-hexanal)	Trials (n-hexanal)	Recent Studies (post-2010) (n-hexanal)
16,863	561	4,170	402	1	206

Research

Studies (4)

Timeframe	Studies, this research(%)	All Research%
pre-1990	1 (25.00)	18.7374
1990's	1 (25.00)	18.2507
2000's	1 (25.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	1 (25.00)	2.80

Authors

Authors	Studies
Chuyen, NV; Kato, H; Utsunomiya, N	1
Bourdillon, C; Remy, MH; Thomas, D	1
Decker, EA; Díaz, M; Dunn, CM; McClements, DJ	1
Anankanbil, S; García-Moreno, PJ; Guo, Z; Hyldig, G; Jacobsen, C; Soria Caindec, AM; Sørensen, AM; Yesiltas, B	1

Other Studies

4 other study(ies) available for caseins and n-hexanal

Article	Year
Nutritional and physiological effects of casein modified by glucose, diacetyl, or hexanal. Journal of nutritional science and vitaminology, 1990, Volume: 36, Issue:4 Topics: Aldehydes; Amino Acids; Animals; Caseins; Diacetyl; Digestion; Glucose; Leukocyte Count; Maillard Reaction; Male; Nutritive Value; Rats; Rats, Inbred Strains; Weight Gain	1990
New properties of chymotrypsin modified by fixation with a hydrophobic molecule: hexanal. Annals of the New York Academy of Sciences, 1984, Volume: 434 Topics: Aldehydes; Animals; Caseins; Cattle; Chemical Phenomena; Chemistry; Chymotrypsin; Chymotrypsinogen; Dipeptides; Isoelectric Focusing; Kinetics; Structure-Activity Relationship; Thermodynamics; Tyrosine	1984
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. Journal of agricultural and food chemistry, 2003, Apr-09, Volume: 51, Issue:8 Topics: Aldehydes; Antioxidants; Calcium; Caseins; Corn Oil; Emulsions; Hydrogen-Ion Concentration; Lipid Peroxidation; Peptide Fragments; Phosphopeptides; Water	2003
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability. Food chemistry, 2021, Mar-30, Volume: 341, Issue:Pt 2 Topics: Aldehydes; Antioxidants; Caffeic Acids; Caseins; Condiments; Diglycerides; Emulsions; Fish Oils; Food Storage; Humans; Odorants; Oxidation-Reduction; Tartrates; Taste; Viscosity; Volatile Organic Compounds; Water	2021