Also: milk protein, galalith
Casein is the main protein in milk. It was one of the first plastics and glues, and is now studied for edible films, food delivery systems and stretchy sensors.
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A review of casein micelles as a delivery system for bioactive food components.
As reported in: Sadiq, Gill, Chandrapala (2021). Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods. doi:10.3390/foods10081965
Wearable strain sensors using tough, adhesive, anti-freezing casein-driven hydrogels to monitor motion.
Built / tested: strain sensors
As reported in: Guan, Yan, Liu et al. (2019). Wearable strain sensors based on casein-driven tough, adhesive and anti-freezing hydrogels for monitoring human-motion. Journal of Materials Chemistry B. doi:10.1039/c9tb01340g
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Edible films of gelatin and casein cross-linked with the enzyme transglutaminase.
Built / tested: edible films
As reported in: Chambi, Grosso (2006). Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International. doi:10.1016/j.foodres.2005.09.009
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Crosslinking collagen-fibre films with casein, keratin or soy protein improved mechanical properties and heat stability.
Built / tested: films
As reported in: Wu, Liu, Wang et al. (2018). Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein, keratin or SPI: Effect of crosslinking process and concentrations of proteins. International Journal of Biological Macromolecules. doi:10.1016/j.ijbiomac.2017.11.144
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Effects of polyol plasticiser type and concentration on polyvinyl alcohol and casein blend films.
Built / tested: films
As reported in: Ucpinar Durmaz, Aytac (2020). Effects of Polyol-Based Plasticizer Types and Concentration on the Properties of Polyvinyl Alcohol and Casein Blend Films. Journal of Polymers and the Environment. doi:10.1007/s10924-020-01881-x
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