Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality

2012 ◽  
Vol 3 (3) ◽  
pp. 283-289 ◽  
Author(s):  
N. V. Grigorovich ◽  
D. V. Moiseenko ◽  
A. S. Antipova ◽  
M. S. Anokhina ◽  
L. E. Belyakova ◽  
...  
Keyword(s):  
Sodium Caseinate ◽  
Covalent Conjugates

Development of Polythiophene–Tripeptide Covalent Conjugates Showing Excellent Structure-Dependent Photophysical and Photocurrent Properties

2021 ◽  
Author(s):  
Sanjoy Mondal ◽  
Soumyajit Hazra ◽  
Arnab Shit ◽  
Dhruba P. Chatterjee ◽  
Arindam Banerjee ◽  
...  
Keyword(s):  
Covalent Conjugates

scholarly journals Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents

2021 ◽  
Vol 11 (4) ◽  
pp. 1151-1167
Author(s):  
Ricky Curley ◽  
Russell A. Banta ◽  
Shane Garvey ◽  
Justin D. Holmes ◽  
Eoin J. Flynn
Keyword(s):  
Silica Particle ◽  
Particle Production ◽  
Sodium Caseinate ◽  
Spherical Silica ◽  
Spherical Silica Particle

scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

Structures and stability of lipid emulsions formulated with sodium caseinate

2011 ◽  
Vol 16 (5) ◽  
pp. 412-420 ◽  
Author(s):  
Cristián Huck-Iriart ◽  
María Soledad Álvarez-Cerimedo ◽  
Roberto Jorge Candal ◽  
María Lidia Herrera
Keyword(s):  
Sodium Caseinate ◽  
Lipid Emulsions

The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate

2010 ◽  
Vol 20 (10) ◽  
pp. 673-679 ◽  
Author(s):  
Juliana Alves Macedo ◽  
Angelo Luiz Fazani Cavallieri ◽  
Rosiane Lopes da Cunha ◽  
Hélia Harumi Sato
Keyword(s):  
Sodium Caseinate ◽  
Streptomyces Sp
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