 Caseins
"Caseins" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.
| Descriptor ID |
D002364
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| MeSH Number(s) |
D12.776.256.626.207 D12.776.744.150
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Caseins".
Below are MeSH descriptors whose meaning is more specific than "Caseins".
This graph shows the total number of publications written about "Caseins" by people in this website by year, and whether "Caseins" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1985 | 1 | 0 | 1 | | 1997 | 1 | 0 | 1 | | 2003 | 1 | 0 | 1 | | 2004 | 1 | 0 | 1 | | 2006 | 1 | 0 | 1 | | 2007 | 1 | 0 | 1 | | 2010 | 1 | 1 | 2 | | 2011 | 1 | 1 | 2 | | 2014 | 2 | 1 | 3 | | 2015 | 2 | 3 | 5 | | 2016 | 0 | 1 | 1 |
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Below are the most recent publications written about "Caseins" by people in Profiles.
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Arroyo-Maya IJ, Campos-Terán J, Hernández-Arana A, McClements DJ. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chem. 2016 Dec 15; 213:431-9.
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Davidov-Pardo G, Gumus CE, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. Food Chem. 2016 Apr 1; 196:821-7.
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Davidov-Pardo G, Joye IJ, Espinal-Ruiz M, McClements DJ. Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation. J Agric Food Chem. 2015 Sep 30; 63(38):8510-8.
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Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct. 2015 Aug; 6(8):2475-86.
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Davidov-Pardo G, Pérez-Ciordia S, Marín-Arroyo MR, McClements DJ. Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation. J Agric Food Chem. 2015 Apr 22; 63(15):3915-23.
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Davidov-Pardo G, Joye IJ, McClements DJ. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Adv Protein Chem Struct Biol. 2015; 98:293-325.
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Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chem. 2015 May 15; 175:249-57.
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Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MM, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food Funct. 2015 Jan; 6(1):125-34.
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Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. J Colloid Interface Sci. 2014 Nov 1; 433:196-203.
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Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. J Agric Food Chem. 2011 Dec 28; 59(24):13311-7.
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