"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
|
| MeSH Number(s) |
D12.776.256.626.207 D12.776.744.150
|
| Concept/Terms |
|
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 |
|---|
| 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 | 1 | 1 | 2 |
| 2017 | 1 | 0 | 1 |
| 2018 | 1 | 3 | 4 |
| 2019 | 3 | 5 | 8 |
| 2020 | 0 | 1 | 1 |
| 2022 | 1 | 1 | 2 |
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Below are the most recent publications written about "Caseins" by people in Profiles.
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Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Res Int. 2022 07; 157:111451.
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Liu J, Guo J, Zhang H, Liao Y, Liu S, Cheng D, Zhang T, Xiao H, Du Z. The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions. Food Funct. 2022 Feb 07; 13(3):1408-1420.
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Du Z, Liu J, Zhang H, Chen Y, Wu X, Zhang Y, Li X, Zhang T, Xiao H, Liu B. l-Arginine/l-lysine functionalized chitosan-casein core-shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds. Food Funct. 2020 May 01; 11(5):4638-4647.
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Vu TP, He L, McClements DJ, Decker EA. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Res Int. 2020 04; 130:108844.
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Yan X, Zhang X, McClements DJ, Zou L, Liu X, Liu F. Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG. J Agric Food Chem. 2019 Dec 04; 67(48):13228-13236.
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Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci. 2019 Sep; 84(9):2421-2431.
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int. 2019 11; 125:108549.
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Koo CKW, Chung C, Fu JR, Sher A, Rousset P, McClements DJ. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Res Int. 2019 09; 123:779-789.
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Li Q, Fu Y, McClements DJ. Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study. J Agric Food Chem. 2019 May 01; 67(17):4931-4939.
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Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin. Food Res Int. 2019 08; 122:361-370.