Casein

<p>1. Casein: Types, Applications and Gastric Digestion<br>2. Post translational modifications of Milk Casein<br>3. Chemistry and properties of the Casein<br>4. Structure of Casein Micelle<br>5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques<br>6. Current concepts of casein and casein micelle structure, dynamics and interactions<br>7. Beta casein: Type A1 and A2 milk<br>8. Processed induced changes in casein during the manufacture of milk and dairy products<br>9. Casein as ingredients: its production and application<br>10. Analytical techniques for casein and its fractions<br>11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products<br>12. Casein polymorphism and implications in cheesemaking<br>13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties<br>14. Use of casein in the manufacture of processed cheese<br>15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores<br>16. Nutraceutical properties of caseins<br>17. Casein use for pharmaceutical applications<br>18. Casein-derived bioactive peptides<br>19. Antimicrobial activities of casein<br>20. Phosphopeptides of casein: potential nutraceuticals<br>21. Casein : Allergenicity and molecular Properties<br>22. The non-food applications of casein</p>