Casein micelle structure and stability

Horne, David S.

doi:10.1016/b978-0-12-374039-7.00005-2

Cited by 99Proteins in Food SystemsSurfactants and Colloidal SystemsAnimal Diversity and Health Studies

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Casein micelle structure and stability

Horne, David S.·2008·Milk Proteins

DOI 10.1016/b978-0-12-374039-7.00005-2

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Caseins are organized into micelles of quite variable size.
“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 Horne, 2008
A median size of 150 nM has been reported for cow milk whereas camel milk has considerably larger casein micelles.
“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 Horne, 2008

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Casein hydrogels : Interaction with bioactive compounds and vegetable proteins
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Authors: Horne, D. S.
Affiliations: University of Wisconsin–Madison (US)
Corresponding author: Horne, David S.
ORCID: Horne, David S.
Venue: Milk Proteins
Publisher: Elsevier
Published: 2008
Pages: 133-162
DOI: 10.1016/b978-0-12-374039-7.00005-2
OpenAlex: W2484799736
Cited by: 99
References: 105
Citations by year: 2026: 1 · 2025: 2 · 2024: 2 · 2023: 1 · 2022: 4 · 2021: 16 · 2020: 10 · 2019: 4 · 2018: 4 · 2017: 13 · 2016: 4 · 2015: 11 · 2014: 7 · 2013: 6 · 2012: 5
FWCI: 8.52
Type: book chapter
Language: en
Open access: closed
Locations: Elsevier eBooks (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
Keywords: casein micelles, casein micelle structure, micelle stability, high pressure

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