Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

Statistical theory of the adsorption of interacting chain molecules. 1. Partition function, segment density distribution, and adsorption isotherms

Scheutjens, J. M. H. M., & Fleer, G. J. (1979) · The Journal of Physical Chemistry · doi:10.1021/j100475a012 · Cited by 1,348

Statistical theory of the adsorption of interacting chain molecules. 2. Train, loop, and tail size distribution

Scheutjens, J. M. H. M., & Fleer, G. J. (1980) · The Journal of Physical Chemistry · doi:10.1021/j100439a011 · Cited by 967

On the Stability of Casein Micelles

Walstra, P. (1990) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(90)78875-3 · Cited by 558

Casein sub-micelles: do they exist?

Walstra, P. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(99)00059-x · Cited by 343

pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

Dalgleish, D. G., & Law, A. J. R. (1988) · Journal of Dairy Research · doi:10.1017/s0022029900033306 · Cited by 294

pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release

Dalgleish, D. G., & Law, A. J. R. (1989) · Journal of Dairy Research · doi:10.1017/s0022029900029290 · Cited by 292

Casein micelle interactions

de Kruif, C. G. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(99)00058-8 · Cited by 273

Association of caseins and casein micelle structure.

Schmidt, D. G. (1982) · Cited by 246

The hairy casein micelle: evolution of the concept and its implications for dairy technology

Holt, C., & Horne, D. S. (1996) · Netherlands milk and dairy journal · Cited by 211

The voluminosity of bovine casein micelles and some of its implications

Walstra, P. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900017234 · Cited by 175

Physico-chemical characteristics of goat and sheep milk

Park, Y. W., Juárez, M., Ramos, M., & Haenlein, G. F. W. (2006) · Small Ruminant Research · doi:10.1016/j.smallrumres.2006.09.013 · Cited by 1,430

Invited review: perspectives on the basis of the rheology and texture properties of cheese.

Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723

Formation and physical properties of milk protein gels

Lucey, J. A. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74078-2 · Cited by 667

The Structure of the Casein Micelle of Milk and Its Changes During Processing

Dalgleish, D. G., & Corredig, M. (2012) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-022811-101214 · Cited by 651

Formation and Physical Properties of Yogurt

Lee, W. J., & Lucey, J. A. (2010) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.2010.r.05 · Cited by 647

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

Dickinson, E. (2008) · Soft Matter · doi:10.1039/b718319d · Cited by 608

Milk protein interfacial layers and the relationship to emulsion stability and rheology

Dickinson, E. (2001) · Colloids and Surfaces B Biointerfaces · doi:10.1016/s0927-7765(00)00204-6 · Cited by 601

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

Mezzenga, R., & Fischer, P. (2013) · Reports on Progress in Physics · doi:10.1088/0034-4885/76/4/046601 · Cited by 560

On the structural models of bovine casein micelles—review and possible improvements

Dalgleish, D. G. (2010) · Soft Matter · doi:10.1039/c0sm00806k · Cited by 503

Flocculation of protein-stabilized oil-in-water emulsions

Dickinson, E. (2010) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2010.06.033 · Cited by 452

Casein micelle structure: Models and muddles

Horne, D. S. (2005) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2005.11.004 · Cited by 407

The casein micelle: Historical aspects, current concepts and significance

Fox, P. F., & Brodkorb, A. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.03.002 · Cited by 390

Stability of Whey Proteins during Thermal Processing: A Review

Wijayanti, H. B., Bansal, N., & Deeth, H. C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12105 · Cited by 373

Casein Micelle Structure, Functions and Interactions

de Kruif, C. G., & Holt, C. (2003) · Springer eBooks · doi:10.1007/978-1-4419-8602-3_5 · Cited by 367

Casein structure, self-assembly and gelation

Horne, D. S. (2002) · Current Opinion in Colloid & Interface Science · doi:10.1016/s1359-0294(02)00082-1 · Cited by 355

Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review

Considine, T., Patel, H., Anema, S., Singh, H., & Creamer, L. K. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2006.08.003 · Cited by 324

Cultured dairy products: an overview of their gelation and texture properties

Lucey, J. A. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00142.x · Cited by 316

Casein Micelle Structure, Functions, and Interactions

McMahon, D. J., & Oommen, B. S. (2012) · Springer eBooks · doi:10.1007/978-1-4614-4714-6_6 · Cited by 304

Supramolecular Structure of the Casein Micelle

McMahon, D. J., & Oommen, B. S. (2008) · Journal of Dairy Science · doi:10.3168/jds.2007-0819 · Cited by 302

Recent Advances in Milk Clotting Enzymes

JACOB, M., JAROS, D., & ROHM, H. (2011) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2010.00633.x · Cited by 295

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

Donato, L., & Guyomarc’H, F. (2009) · Dairy Science and Technology · doi:10.1051/dst:2008033 · Cited by 293

Process Cheese: Scientific and Technological Aspects—A Review

Kapoor, R., & Metzger, L. E. (2008) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2008.00040.x · Cited by 287

Physicochemical Characterization of Casein Phosphopeptide-Amorphous Calcium Phosphate Nanocomplexes

Cross, K. J., Huq, N. L., Palamara, J. E. A., Perich, J. W., & Reynolds, E. C. (2005) · Journal of Biological Chemistry · doi:10.1074/jbc.m413504200 · Cited by 283

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Lee, W. J., & Lucey, J. A. (2004) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(04)73450-5 · Cited by 283

Stability of casein micelles in milk

Tuinier, R., & de Kruif, C. G. (2002) · The Journal of Chemical Physics · doi:10.1063/1.1484379 · Cited by 269

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

Dickinson, E. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.05.021 · Cited by 268

Casein micelle structure: What can be learned from milk synthesis and structural biology?

Farrell, H. M., Malin, E. L., Brown, E. M., & Qi, P. X. (2006) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2005.11.005 · Cited by 258

Protein interactions in milk protein concentrate powders

Havea, P. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2005.06.005 · Cited by 257

A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy

Dalgleish, D. G., Spagnuolo, P. A., & Goff, H. D. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.04.008 · Cited by 251

High pressure treatment of bovine milk: effects on casein micelles and whey proteins

Huppertz, T., Fox, P. F., & Kelly, A. L. (2004) · Journal of Dairy Research · doi:10.1017/s002202990300640x · Cited by 243

Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle x-ray scattering/ultrasmall-angle x-ray scattering

Marchin, S., Putaux, J., Pignon, F., & Léonil, J. (2007) · The Journal of Chemical Physics · doi:10.1063/1.2409933 · Cited by 242

Secondary structural studies of bovine caseins: temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization

Farrell, H. M., Wickham, E. D., Unruh, J. J., Qi, P. X., & Hoagland, P. D. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00080-7 · Cited by 238

Equine milk proteins: Chemistry, structure and nutritional significance

Uniacke‐Lowe, T., Huppertz, T., & Fox, P. F. (2010) · International Dairy Journal · doi:10.1016/j.idairyj.2010.02.007 · Cited by 231

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Guinee, T. P., Auty, M. A. E., & Fenelon, M. A. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00048-0 · Cited by 226

Casein nanoparticles as carriers for the oral delivery of folic acid

Peñalva, R., Esparza, I., Agüeros, M., González-Navarro, C. J., González-Ferrero, C., & Irache, J. M. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.10.004 · Cited by 226

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

Dickinson, E. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.02.006 · Cited by 221

Substructure of bovine casein micelles by small-angle X-ray and neutron scattering

Holt, C., de Kruif, C. G., Tuinier, R., & Timmins, P. A. (2003) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/s0927-7757(02)00520-4 · Cited by 218

Hydration of casein micelles and caseinates: Implications for casein micelle structure

Huppertz, T., Gazi, I., Luyten, H., Nieuwenhuijse, H., Alting, A. C., & Schokker, E. P. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2017.03.006 · Cited by 210

Importance of casein micelle size and milk composition for milk gelation.

Glantz, M., Devold, T., Vegarud, G., Månsson, H. L., Stålhammar, H., & Paulsson, M. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-2856 · Cited by 186

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

Purwandari, U., Shah, N. P., & Vasiljevic, T. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.01.018 · Cited by 198

Pasteurized processed cheese and substitute/imitation cheese products

Guinee, T. P., Carić, M., & Kaláb, M. (2004) · Cheese · doi:10.1016/s1874-558x(04)80052-6 · Cited by 190

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

Mellema, M., Walstra, P., van Opheusden, J. H. J., & van Vliet, T. (2002) · Advances in Colloid and Interface Science · doi:10.1016/s0001-8686(01)00089-6 · Cited by 190

Colloid science of mixed ingredients

Dickinson, E. (2006) · Soft Matter · doi:10.1039/b605670a · Cited by 181

Casein micelles as hard spheres: limitations of the model in acidified gel formation

Horne, D. S. (2003) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/s0927-7757(02)00518-6 · Cited by 175

Structure formation in casein-based gels, foams, and emulsions

Dickinson, E. (2006) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2006.01.012 · Cited by 173

Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein

Post, A. E., Arnold, B., Weiss, J., & Hinrichs, J. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4641 · Cited by 173

Effect of Minerals on Casein Micelle Stability of Cows' Milk

Tsioulpas, A., Lewis, M., & Grandison, A. S. (2007) · Journal of Dairy Research · doi:10.1017/s0022029906002330 · Cited by 171

Aspects of milk-protein-stabilised emulsions

Singh, H. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.022 · Cited by 168

Microrheology and particle tracking in food gels and emulsions

Moschakis, T. (2013) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2013.04.011 · Cited by 165

Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

Patel, H. A., Singh, H., Anema, S. G., & Creamer, L. K. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052834c · Cited by 164

Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms

Jensen, H. B., Poulsen, N. A., Andersen, K. K., Hammershøj, M., Poulsen, H. D., & Larsen, L. B. (2012) · Journal of Dairy Science · doi:10.3168/jds.2012-5675 · Cited by 162

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

O’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72992-1 · Cited by 160

Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

Hassan, A. H., Johnson, M. E., & Lucey, J. A. (2004) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(04)73229-4 · Cited by 157

Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

Ranadheera, C. S., Liyanaarachchi, W. S., Chandrapala, J., Dissanayake, M., & Vasiljevic, T. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.10.005 · Cited by 149

Effect of fermentation temperature on the rheology of set and stirred yogurt

Haque, A., Richardson, R. K., & Morris, E. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00090-x · Cited by 154

Development and characterization of a novel drug nanocarrier for oral delivery, based on self-assembled β-casein micelles

Bachar, M., Mandelbaum, A. D., Portnaya, I., Perlstein, H., Even‐Chen, S., Barenholz, Y., & Danino, D. (2012) · Journal of Controlled Release · doi:10.1016/j.jconrel.2012.01.004 · Cited by 148

Milk proteins: An overview

Goulding, D., Fox, P. F., & O’Mahony, J. A. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-815251-5.00002-5 · Cited by 146

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Zhang, Z., Dalgleish, D. G., & Goff, H. D. (2004) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2003.11.009 · Cited by 143

Symposium review: Structure-function relationships in cheese

Lamichhane, P., Kelly, A. L., & Sheehan, J. J. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-13386 · Cited by 137

Feed intake, growth, feed conversion, digestibility, enzyme activities and intestinal structure in Atlantic salmon (Salmo salar L.) fed graded levels of phytic acid

Denstadli, V., Skrede, A., Krogdahl, Å., Sahlstrøm, S., & Storebakken, T. (2006) · Aquaculture · doi:10.1016/j.aquaculture.2006.02.021 · Cited by 136

Milk Proteins: Introduction and Historical Aspects

O’Mahony, J. A., & Fox, P. F. (2012) · Springer eBooks · doi:10.1007/978-1-4614-4714-6_2 · Cited by 130

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Choi, J.-W., Horne, D. S., & Lucey, J. A. (2007) · Journal of Dairy Science · doi:10.3168/jds.2006-814 · Cited by 129

Particle size changes and casein solubilisation in high-pressure-treated skim milk

Anema, S. G., Lowe, E. K., & Stockmann, R. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.04.025 · Cited by 127

Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk

Udabage, P., McKinnon, I. R., & Augustin, M. A. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74589-4 · Cited by 124

Cryo-transmission electron tomography of native casein micelles from bovine milk

Trejo, R., Dokland, T., Jurat‐Fuentes, J. L., & Harte, F. (2011) · Journal of Dairy Science · doi:10.3168/jds.2011-4368 · Cited by 124

Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

Kristo, E., Βiliaderis, C. G., & Tzanetakis, N. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00126-2 · Cited by 123

Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles

Huppertz, T., & de Kruif, C. G. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.10.009 · Cited by 122

Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

Anema, S. G. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105136 · Cited by 125

Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components

Burgain, J., Scher, J., Francius, G., Borges, F., Corgneau, M., Revol‐Junelles, A., Cailliez‐Grimal, C., & Gaïani, C. (2014) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2014.09.005 · Cited by 127

Storage induced changes to high protein powders: influence on surface properties and solubility

Fyfe, K. N., Kravchuk, O. Y., Le, T. T., Deeth, H. C., Nguyen, A. V., & Bhandari, B. (2011) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4461 · Cited by 117

Categorization of rheological scaling models for particle gels applied to casein gels

Mellema, M., van Opheusden, J. H. J., & van Vliet, T. (2002) · Journal of Rheology · doi:10.1122/1.1423311 · Cited by 116

Casein Micelle Dispersions under Osmotic Stress

Bouchoux, A., Cayemitte, P. E., Jardin, J., Gésan-Guiziou, G., & Cabane, B. (2009) · Biophysical Journal · doi:10.1016/j.bpj.2008.10.006 · Cited by 114

Rennet-Induced Coagulation of Milk

Horne, D., & Lucey, J. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00005-3 · Cited by 112

The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures

Beliciu, C. M., & Moraru, C. I. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.01.011 · Cited by 112

Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Li, Q., & Zhao, Z. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.04.028 · Cited by 112

Effect of Calcium Concentration on the Structure of Casein Micelles in Thin Films

Müller‐Buschbaum, P., Gebhardt, R., Roth, S. V., Metwalli, E., & Doster, W. (2007) · Biophysical Journal · doi:10.1529/biophysj.107.106385 · Cited by 112

Casein Proteins: Structural and Functional Aspects

Bhat, M. Y., Dar, T. A., & Singh, L. R. (2016) · InTech eBooks · doi:10.5772/64187 · Cited by 109

Revisiting the interpretation of casein micelle SAXS data

Ingham, B., Smialowska, A., Erlangga, G. D., Matia‐Merino, L., Kirby, N. M., Wang, C., Haverkamp, R., & Carr, A. J. (2016) · Soft Matter · doi:10.1039/c6sm01091a · Cited by 108

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

Dickinson, E., Radford, S. J., & Golding, M. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(02)00055-3 · Cited by 108

Milk Salts: Technological Significance

Lucey, J. A., & Horne, D. S. (2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5_9 · Cited by 106

Casein micelle structure: a concise review

Phadungath, C. (2005) · DOAJ (DOAJ: Directory of Open Access Journals) · Cited by 105

Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

Allen, K. E., Dickinson, E., & Murray, B. S. (2005) · LWT · doi:10.1016/j.lwt.2005.02.004 · Cited by 104

The composition and physico-chemical properties of human milk: A review

Meng, F., Uniacke‐Lowe, T., Ryan, C. A., & Kelly, A. L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.03.040 · Cited by 114

Properties of Milk Protein Gels Formed by Phosphates

Mizuno, R., & Lucey, J. A. (2007) · Journal of Dairy Science · doi:10.3168/jds.2007-0229 · Cited by 103

Bovine β-casein: Isolation, properties and functionality. A review

Atamer, Z., Post, A. E., Schubert, T., Holder, A., Boom, R. M., & Hinrichs, J. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.11.010 · Cited by 104

Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer

Rahimi, J., Khosrowshahi, A., Madadlou, A., & Aziznia, S. (2007) · Journal of Dairy Science · doi:10.3168/jds.2007-0121 · Cited by 101

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Ozcan-Yilsay, T., Lee, W.-J., Horne, D. S., & Lucey, J. A. (2007) · Journal of Dairy Science · doi:10.3168/jds.2006-538 · Cited by 102

The Syneresis of Rennet-coagulated Curd

Dejmek, P., & Walstra, P. (2004) · Cheese · doi:10.1016/s1874-558x(04)80063-0 · Cited by 102

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

Timlin, M., Tobin, J. T., Brodkorb, A., Murphy, E. G., Dillon, P., Hennessy, D., O’Donovan, M., Pierce, K. M., & O’Callaghan, T. F. (2021) · Foods · doi:10.3390/foods10030607 · Cited by 101

Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM

Gebhardt, R., Doster, W., Friedrich, J., & Kulozik, U. (2006) · European Biophysics Journal · doi:10.1007/s00249-006-0058-6 · Cited by 100

Casein micelle structure and stability

Horne, D. S. (2008) · Milk Proteins · doi:10.1016/b978-0-12-374039-7.00005-2 · Cited by 99

Perspectives on casein interactions

Lucey, J. A., & Horne, D. S. (2018) · International Dairy Journal · doi:10.1016/j.idairyj.2018.04.010 · Cited by 99

Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk

Malacarne, M., Franceschi, P., Formaggioni, P., Sandri, S., Mariani, P., & Summer, A. (2013) · Journal of Dairy Research · doi:10.1017/s0022029913000630 · Cited by 99

Preparation and evaluation of hemicellulose films and their blends

Mendes, F. R. D. S., Bastos, M. D. S. R., Mendes, L. G., Silva, Â. R. A., de Sousa, F. D., Monteiro‐Moreira, A. C. D. O., CHENG, H. N., Biswas, A., & Moreira, R. D. A. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.03.037 · Cited by 98

Formation, Structural Properties, and Rheology of Acid-Coagulated Milk Gels

Lucey, J. A. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00007-7 · Cited by 101

The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk

Anema, S. G. (2008) · Elsevier eBooks · doi:10.1016/b978-0-12-374039-7.00008-8 · Cited by 95

Acid Coagulation of Milk

Lucey, J. A. (2015) · Springer eBooks · doi:10.1007/978-1-4939-2800-2_12 · Cited by 99

Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Du, B., Li, J., Zhang, H., Long, H., Chen, P., & Zhou, J. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.10.004 · Cited by 94

AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification

Ouanezar, M., Guyomarc’H, F., & Bouchoux, A. (2012) · Langmuir · doi:10.1021/la3001448 · Cited by 92

Studies of casein micelle structure: the past and the present

Qi, P. X. (2007) · Le Lait · doi:10.1051/lait:2007026 · Cited by 91

Chapter 6 – Casein Micelle Structure and Stability

Horne, D. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-405171-3.00006-4 · Cited by 15

Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles

Horne, D., & Lucey, J. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.12.021 · Cited by 41

Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength

Dalgleish, D. G. (1983) · Journal of Dairy Research · doi:10.1017/s0022029900023165 · Cited by 165

Factors that affect the aggregation of rennet‐altered casein micelles at low temperatures

Bansal, N., Fox, P. F., & McSweeney, P. L. H. (2008) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2008.00366.x · Cited by 15

Rennet-induced gels and their mechanical properties

Choi, J.-W. (2011) · Korean Journal of Agricultural Science · doi:10.7744/cnujas.2011.38.4.711