The DOI matches its Crossref record; 244 of the 244 references it cites were found in a registry or an index.
Modifications of structures and functions of caseins: a scientific and technological challenge.
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“A median size of 150 nM has been reported for cow milk whereas camel milk has considerable larger casein micelles (Horne, 2008; Broyard and Gaucheron, 2015).”
From Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis (2020) · cites this paper as Broyard and Gaucheron, 2015
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“Caseins are organized into micelles of quite variable size.”
From Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis (2020) · cites this paper as Broyard and Gaucheron, 2015
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Cites
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Milk proteins as vehicles for bioactives
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The Structure of the Casein Micelle of Milk and Its Changes During Processing
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Cited by
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Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis
Hansen, E. B., & Marcatili, P. (2020) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2020.613986 · Cited by 16
Metadata
- Authors
- Broyard, C., & Gaucheron, F.
- Affiliations
- Institut Agro Rennes-Angers (FR)
- Corresponding author
- Gaucheron, Frédéric
- Venue
- Dairy Science & Technology
- Published
- 2015-03-27
- Volume
- 95
- Issue
- 6
- Pages
- 831-862
- ISSN
- 1958-5586 (ISSN-L)
- 1958-5594
- OpenAlex
- W1988420360
- Cited by
- 347
- References
- 244
- Citations by year
- 2026: 28 · 2025: 36 · 2024: 45 · 2023: 36 · 2022: 49 · 2021: 42 · 2020: 43 · 2019: 26 · 2018: 19 · 2017: 16 · 2016: 6
- FWCI
- 18.25
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Dairy Science and Technology (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- casein, casein micelles, enzyme modification, chemical modification, physical modification, calcium phosphate, thermal stability, gelation, emulsifying properties, foaming properties, viscosity, protein aggregation, hydrophobicity, milk protein
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