Introduction: Nowadays, several casein components such as casein phosphopeptide amorphous calcium phosphate (CPP-ACP) are vastly considered as a suitable replacement for fluoride component. The aim of this study was to compare the effect of CPP-ACP paste and fluoride varnish on dentin hypersensitivity reduction. Materials & Methods: In this clinical trial study, thirty adult patients between th...

BACKGROUND The aim of study was to evaluate the application of casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) and fluoride regarding their effect on the shear bond strength (SBS), bond failure pattern of brackets using the adhesive remnant index (ARI) and assessing the quality of enamel surface using the enamel damage index (EDI). MATERIAL AND METHODS Sixty extracted premolar tee...

Dairy fouling is a ubiquitous problem in food processing, however, the mechanism not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted protein isolate powder (WPI). The effect of casein on has been rarely considered despite it major component milk proteins. To fill this gap, protein-based fluids contai...

Regenerated fibers from rennet-treated casein micelles can be produced with a defined width and homogeneous surface morphology using two-substance nozzle integrated in spinning setup. Extrusion is carried out under standard conditions coagulation buffer 100 × 10?3 m CaCl2 at 60 °C. Electron microscopic images of dried show fine structure consisting µm-sized strands running parallel to the fiber...

The functionality of caseins in food systems depends on their solubility. The solubilities of whole casein, cr,l-casein, /3-casein, and dephosphorylated whole casein were measured as the pH was adjusted from 7 to 2 with HCl. When NaCl was added before pH adjustment, solubilities of whole casein at pH 2.5 decreased by 25, 40, 85, and 98% at NaCl concentrations of .01, .05, .1 and .2 M, respectiv...