Cited by 727Proteins in Food SystemsMilk Quality and Mastitis in Dairy CowsAnimal Diversity and Health Studies

The DOI matches its Crossref record; 37 of the 38 references it cites were found in a registry or an index.

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

Horne, David S.·1998·International Dairy Journal

DOI 10.1016/s0958-6946(98)00040-5

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/s0958-6946(98)00040-5

Cites

37 of 37 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

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
Self-citation
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

Show all 38 references

Sorted by citations

Items 101–200 of 727

Structure and Scaling Behavior of Aging Rennet-Induced Casein Gels Examined by Confocal Microscopy and Permeametry
Mellema, M., Heesakkers, J. W. M., van Opheusden, J. H. J., & van Vliet, T. (2000) · Langmuir · doi:10.1021/la000135i · Cited by 90
Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels
Jaros, D., Jacob, M., Otto, C., & Rohm, H. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.11.021 · Cited by 90
Scattering and Turbidity Study of the Dissociation of Casein by Calcium Chelation
Pitkowski, A., Nicolaï, T., & Durand, D. (2007) · Biomacromolecules · doi:10.1021/bm7006899 · Cited by 88
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Ye, A. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106599 · Cited by 91
Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows
Bonfatti, V., Martino, G. D., Cecchinato, A., Degano, L., & Carnier, P. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-2779 · Cited by 87
Heat Stability of Milk
Huppertz, T. (2016) · Springer eBooks · doi:10.1007/978-1-4939-2800-2_7 · Cited by 20
Milk Protein Polymer and Its Application in Environmentally Safe Adhesives
Guo, M., & Wang, G. (2016) · Polymers · doi:10.3390/polym8090324 · Cited by 85
Dissolution of milk protein concentrate (MPC) powders by ultrasonication
McCarthy, N. A., Kelly, P. M., Maher, P. G., & Fenelon, M. A. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.11.002 · Cited by 84
Milk: An Overview
O’Mahony, J. A., & Fox, P. F. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-405171-3.00002-7 · Cited by 84
RHEOLOGY OF ACID‐INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS
Chen, J., Dickinson, E., & EDWARDS, M. (1999) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1999.tb00226.x · Cited by 85
Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles
Kaliappan, S., & Lucey, J. A. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-3343 · Cited by 82
Solving the mystery of the internal structure of casein micelles
Ingham, B., Erlangga, G. D., Smialowska, A., Kirby, N. M., Wang, C., Matia‐Merino, L., Haverkamp, R., & Carr, A. J. (2015) · Soft Matter · doi:10.1039/c5sm00153f · Cited by 81
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
Penna, A. L. B., Subbarao-Gurram, & Barbosa‐Cánovas, G. V. (2007) · Food Research International · doi:10.1016/j.foodres.2007.01.001 · Cited by 81
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
Anema, S., Lee, S. K., & Klostermeyer, H. (2007) · LWT · doi:10.1016/j.lwt.2005.08.002 · Cited by 84
The supramolecular organisation of ?-casein: effect on interfacial properties
Dauphas, S., Mouhous-Riou, N., Métro, B., Mackie, A. R., Wilde, P. J., Anton, M., & Riaublanc, A. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.10.005 · Cited by 79
Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks
Bornaz, S., Sahli, A., ATTALAH, A., & Attia, H. (2009) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2009.00535.x · Cited by 79
Syneresis in food gels and its implications for food quality
Mizrahi, S. (2010) · Elsevier eBooks · doi:10.1533/9781845699260.2.324 · Cited by 78
A balanced view of casein interactions
Horne, D. S. (2017) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2017.03.009 · Cited by 78
Self-citation
A 100-Year Review: Progress on the chemistry of milk and its components
Lucey, J. A., Otter, D. E., & Horne, D. S. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-13250 · Cited by 78
Self-citation
Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution
Regnault, S., Thiébaud, M., Dumay, E. M., & Cheftel, J. C. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00144-4 · Cited by 76
Structure and Stabilizing Interactions of Casein Micelles Probed by High-Pressure Light Scattering and FTIR
Gebhardt, R., Takeda, N., Kulozik, U., & Doster, W. (2011) · The Journal of Physical Chemistry B · doi:10.1021/jp107622d · Cited by 76
Secondary Structural Studies of Bovine Caseins: Structure and Temperature Dependence of β-Casein Phosphopeptide (1-25) as Analyzed by Circular Dichroism, FTIR Spectroscopy, and Analytical Ultracentrifugation
Farrell, H. M., Qi, P. X., Wickham, E. D., & Unruh, J. J. (2002) · Journal of Protein Chemistry · doi:10.1023/a:1019992900455 · Cited by 76
Revealing the Size, Conformation, and Shape of Casein Micelles and Aggregates with Asymmetrical Flow Field-Flow Fractionation and Multiangle Light Scattering
Glantz, M., Håkansson, A., Månsson, H. L., Paulsson, M. A., & Nilsson, L. (2010) · Langmuir · doi:10.1021/la101892x · Cited by 74
Dissociation of caseins in high pressure-treated bovine milk
Huppertz, T., Fox, P. F., & Kelly, A. L. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2003.11.009 · Cited by 74
Protein in Cheese and Cheese Products: Structure-Function Relationships
Guinee, T. P. (2015) · Springer eBooks · doi:10.1007/978-1-4939-2800-2_14 · Cited by 76
Role of Protein in Cheese and Cheese Products
Guinee, T. P. (2003) · Springer eBooks · doi:10.1007/978-1-4419-8602-3_31 · Cited by 74
A quantitative model of the bovine casein micelle: ion equilibria and calcium phosphate sequestration by individual caseins in bovine milk
Bijl, E., Huppertz, T., van Valenberg, H. J. F., & Holt, C. (2018) · European Biophysics Journal · doi:10.1007/s00249-018-1330-2 · Cited by 75
Unrivaled combination of surface area and pore volume in micelle-templated carbon for supercapacitor energy storage
Pokrzywinski, J., Keum, J. K., Ruther, R. E., Self, E. C., Chi, M., Meyer, H. M., Littrell, K. C., Aulakh, D., Marble, S., Ding, J., et al. (2017) · Journal of Materials Chemistry A · doi:10.1039/c7ta03655h · Cited by 70
Acid- and acid/rennet-curd cheeses part A: Quark, cream cheese and related varieties
Schulz-Collins, D., & Senge, B. (2004) · Cheese · doi:10.1016/s1874-558x(04)80049-6 · Cited by 67
Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound
Ghasemi, S., & Abbasi, S. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.10.028 · Cited by 72
Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk
Miwa, N., Yokoyama, K.-I., Wakabayashi, H., & Nio, N. (2010) · International Dairy Journal · doi:10.1016/j.idairyj.2009.12.015 · Cited by 72
Grazing-incidence small-angle X-ray scattering: application to the study of quantum dot lattices
Buljan, M., Radić, N., Bernstorff, S., Dražić, G., Radović, I. B., & Holý, V. (2011) · Acta Crystallographica Section A Foundations of Crystallography · doi:10.1107/s0108767311040104 · Cited by 71
Dynamics of casein micelles in skim milk during and after high pressure treatment
Orlien, V., Knudsen, J. C., Colon, M., & Skibsted, L. H. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.05.082 · Cited by 71
Better Nutrients and Therapeutics Delivery in Food Through Nanotechnology
Kaya-Celiker, H., & Mallikarjunan, K. (2012) · Food Engineering Reviews · doi:10.1007/s12393-012-9050-3 · Cited by 70
κ-Casein-deficient mice fail to lactate
Shekar, P. C., Goel, S., Rani, S. D. S., Sarathi, D. P., Alex, J. L., Singh, S. S., & Kumar, S. (2006) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0601611103 · Cited by 70
Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review
van de Langerijt, T. M., O'Mahony, J. A., & Crowley, S. (2023) · Molecules · doi:10.3390/molecules28052288 · Cited by 61
A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese
O’Mahony, J. A., McSweeney, P. L. H., & Lucey, J. A. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72154-3 · Cited by 68
Structuring dairy systems through high pressure processing
Devi, A. F., Buckow, R., Hémar, Y., & Kasapis, S. (2012) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2012.07.032 · Cited by 69
Rennet-induced Coagulation of Milk
Horne, D. S., & Banks, J. M. (2004) · Cheese · doi:10.1016/s1874-558x(04)80062-9 · Cited by 69
Self-citation
Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals.
Tang, C.-H. (2021) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2021.102432 · Cited by 60
Genetic analysis of detailed milk protein composition and coagulation properties in Simmental cattle
Bonfatti, V., Cecchinato, A., Gallo, L., Blasco, A., & Carnier, P. (2011) · Journal of Dairy Science · doi:10.3168/jds.2011-4297 · Cited by 68
On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
Anema, S. G. (2008) · Journal of Dairy Research · doi:10.1017/s0022029908003555 · Cited by 67
Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2
McCarthy, N. A., Kelly, A. L., O’Mahony, J. A., & Fenelon, M. A. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.06.021 · Cited by 67
Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk
Jacob, M., Nöbel, S., Jaros, D., & Rohm, H. (2010) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.09.003 · Cited by 67
Equilibrium of Adsorption of Mixed Milk Protein/Surfactant Solutions at the Water/Air Interface
Kotsmár, C., Grigoriev, D. O., Xu, F., Aksenenko, E. V., Fainerman, V. B., Leser, M. E., & Miller, R. (2008) · Langmuir · doi:10.1021/la802335g · Cited by 67
Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound
Gao, S., Hémar, Y., Lewis, G. D., & Ashokkumar, M. (2013) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2013.12.008 · Cited by 67
Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals
Tang, C. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106344 · Cited by 67
Impact of preacidification of milk and fermentation time on the properties of yogurt
Peng, Y., Horne, D. S., & Lucey, J. A. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1221 · Cited by 66
Self-citation
The effect of commercial sterilization regimens on micellar casein concentrates
Beliciu, C. M., Sauer, A., & Moraru, C. I. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4875 · Cited by 66
Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture
Körzendörfer, A., Schäfer, J., Hinrichs, J., & Nöbel, S. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-16541 · Cited by 65
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review
Hickey, C. D., Auty, M. A. E., Wilkinson, M. G., & Sheehan, J. J. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.10.006 · Cited by 64
Effect of pH on the Gelation Properties of Skim Milk Gels Made From Plant Coagulants and Chymosin
Esteves, C. L., Lucey, J. A., Wang, T., & Pires, E. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73850-8 · Cited by 65
Interfacial, Emulsifying and Foaming Properties of Milk Proteins
Dickinson, E. (2003) · Springer eBooks · doi:10.1007/978-1-4419-8602-3_33 · Cited by 64
Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter
Khosrowshahi, A., Madadlou, A., Mousavi, M., & Emam‐Djomeh, Z. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72368-2 · Cited by 63
Split defect and secondary fermentation in Swiss-type cheeses – A review
Daly, D. F. M., McSweeney, P. L. H., & Sheehan, J. J. (2009) · Dairy Science and Technology · doi:10.1051/dst/2009036 · Cited by 65
Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol
Radford, S. J., Dickinson, E., & Golding, M. (2004) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2003.12.045 · Cited by 62
Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems
Semenova, M. G. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2006.02.009 · Cited by 62
Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk
Siročić, A. P. (2017) · Chemical and Biochemical Engineering Quarterly · doi:10.15255/cabeq.2015.2311 · Cited by 62
Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
Guinee, T. P., & O'Callaghan, D. J. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-6685 · Cited by 61
Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener
Ban, Q., Liu, Z., Yu, C., Sun, X., Jiang, Y., Cheng, J., & Guo, M. (2020) · Journal of Dairy Science · doi:10.3168/jds.2020-18703 · Cited by 60
The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders
McSweeney, D. J., Maidannyk, V. A., Montgomery, S., O’Mahony, J. A., & McCarthy, N. A. (2020) · Foods · doi:10.3390/foods9020236 · Cited by 64
Milk Proteins
Fox, P. F., Uniacke‐Lowe, T., McSweeney, P. L. H., & O’Mahony, J. A. (2015) · Springer eBooks · doi:10.1007/978-3-319-14892-2_4 · Cited by 59
On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology
Moschakis, T., Murray, B. S., & Dickinson, E. (2010) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2010.02.005 · Cited by 59
The pH Induced Sol−Gel Transition in Skim Milk Revisited. A Detailed Study Using Time-Resolved Light and X-ray Scattering Experiments
Moitzi, C., Menzel, A., Schurtenberger, P., & Stradner, A. (2010) · Langmuir · doi:10.1021/la102488g · Cited by 59
Insolubility of milk powder products – A minireview
Baldwin, A. J. (2010) · Dairy Science and Technology · doi:10.1051/dst/2009056 · Cited by 59
Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure
Silva, J. V. C., & O’Mahony, J. A. (2016) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12368 · Cited by 59
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
Moreira, T. C. P., Pereira, R. N., Vicente, A. A., & Cunha, R. L. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.087 · Cited by 59
Impact of heat treatment of milk on acid gelation
Lucey, J. A., Wilbanks, D. J., & Horne, D. S. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105222 · Cited by 58
Self-citation
Electrochemical Sensor Based on Casein and Carbon Black for Bisphenol A Detection
Jodar, L. V., Orzari, L. O., Ortolani, T. S., Assumpção, M. H. M. T., Vicentini, F. C., & Janegitz, B. C. (2019) · Electroanalysis · doi:10.1002/elan.201900176 · Cited by 58
RHEOLOGICAL PROPERTIES OF RENNET‐INDUCED GELS DURING THE COAGULATION AND CUTTING PROCESS: IMPACT OF PROCESSING CONDITIONS
MISHRA, R., Govindasamy-Lucey, S., & Lucey, J. A. (2005) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2005.00011.x · Cited by 58
Increased loading of vitamin D 2 in reassembled casein micelles with temperature-modulated high pressure treatment
Menéndez-Aguirre, O., Kessler, A., Stuetz, W., Grune, T., Weiß, J., & Hinrichs, J. (2014) · Food Research International · doi:10.1016/j.foodres.2014.06.010 · Cited by 57
Post-translational Modifications of Caseins
Holland, J. W., & Boland, M. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-405171-3.00005-2 · Cited by 59
Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts
Lu, Y., Shirashoji, N., & Lucey, J. A. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00914.x · Cited by 58
Higher Order Structures of the Caseins: A Paradox?
Farrell, H. M., Brown, E. M., & Malin, E. L. (2012) · Springer eBooks · doi:10.1007/978-1-4614-4714-6_5 · Cited by 56
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
Andoyo, R., Guyomarc’H, F., Cauty, C., & Famelart, M. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.10.019 · Cited by 56
Dairy-Based Functional Beverages
Mudgil, D., & Barak, S. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815504-2.00003-7 · Cited by 56
Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?
Ferrer, M. A., Alexander, M., & Corredig, M. (2011) · Dairy Science and Technology · doi:10.1007/s13594-011-0002-0 · Cited by 55
Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese
Lee, M.-R., Johnson, M. E., & Lucey, J. A. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)73065-4 · Cited by 55
Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk
Anema, S. G. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.08.009 · Cited by 55
Quantitative multivalent binding model of the structure, size distribution and composition of the casein micelles of cow milk
Holt, C., & Carver, J. A. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105292 · Cited by 54
Casein micelle structure and stability
Horne, D. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-815251-5.00006-2 · Cited by 54
Self-citation
Casein Interactions Studied by the Surface Plasmon Resonance Technique
Marchesseau, S., Mani, J. C., Martineau, P., Roquet, F., Cuq, J. L., & Pugnière, M. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74358-0 · Cited by 54
Probing the internal and external micelle structures of differently sized casein micelles from individual cows milk by dynamic light and small-angle X-ray scattering
Day, L., Raynes, J. K., Leis, A. P., Liu, L. H., & Williams, R. P. W. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.01.007 · Cited by 53
Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure.
Panthi, R. R., Kelly, A., Sheehan, J., Bulbul, K., Vollmer, A., & McMahon, D. (2019) · Journal of Dairy Science · doi:10.3168/jds.2018-15039 · Cited by 48
Effect of protein composition and homogenisation on the stability of acidified milk drinks
Sedlmeyer, F., Brack, M., Rademacher, B., & Kulozik, U. (2003) · International Dairy Journal · doi:10.1016/j.idairyj.2003.09.009 · Cited by 53
Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels
Gastaldi, E., Trial, N., Guillaume, C., Bourret, E., Gontard, N., & Cuq, J. L. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73650-9 · Cited by 52
Surface modification of sodium caseinate films by zein coatings
Yin, Y.-C., Yin, S., Yang, X., Tang, C., Wen, S.-H., Chen, Z., Xiao, B.-J., & Wu, L. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.08.027 · Cited by 52
Rheological and structural properties of differently acidified and renneted milk gels
Liu, X., Zhang, H., Wang, F., Luo, J., Guo, H., & Ren, F. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7568 · Cited by 52
Inhibiting effect of αs1-casein on Aβ1–40 fibrillogenesis
Carrotta, R., Canale, C., Diaspro, A., Trapani, A., Biagio, P. L. S., & Bulone, D. (2011) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/j.bbagen.2011.11.010 · Cited by 54
A structural comparison of casein micelles in cow, goat and sheep milk using X-ray scattering
Ingham, B., Smialowska, A., Kirby, N. M., Wang, C., & Carr, A. J. (2018) · Soft Matter · doi:10.1039/c8sm00458g · Cited by 51
Solution Structures of Casein Peptides: NMR, FTIR, CD, and Molecular Modeling Studies of αs1-Casein, 1–23
Malin, E. L., Alaimo, M. H., Brown, E. M., Aramini, J. M., Germann, M. W., Farrell, H. M., McSweeney, P. L. H., & Fox, P. F. (2001) · Journal of Protein Chemistry · doi:10.1023/a:1012232804665 · Cited by 51
Computer simulation of proteins: adsorption, gelation and self-association
Euston, S. R. (2004) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2004.09.005 · Cited by 51
Alkaline pH does not disrupt re-assembled casein micelles
Madadlou, A., Mousavi, M., Emam‐Djomeh, Z., Sheehan, D., & Ehsani, M. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.03.048 · Cited by 51
A thermoreversible emulsion gel based on sodium caseinate
Dickinson, E., & Casanova, H. (1999) · Food Hydrocolloids · doi:10.1016/s0268-005x(99)00010-7 · Cited by 51
Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?
Antuma, L. J., Steiner, I., Garamus, V., Boom, R., & Keppler, J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113315 · Cited by 49
Observations of casein micelles in skim milk concentrate by transmission electron microscopy
Karlsson, A. O., Ipsen, R., & Ardö, Y. (2006) · LWT · doi:10.1016/j.lwt.2006.05.012 · Cited by 50
Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation
Dombrowski, J., Dechau, J., & Kulozik, U. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.12.022 · Cited by 50
Interfacial properties, thin film stability and foam stability of casein micelle dispersions
Chen, M., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van der Linden, E., & Sagis, L. M. C. (2016) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2016.10.010 · Cited by 50
Casein-based hydrogels: Advances and prospects
Yang, Y., Xu, Q., Wang, X., Bai, Z., Xu, X., & Ma, J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138956 · Cited by 49
Dilation and Shear Rheology of Mixed β-Casein/Surfactant Adsorption Layers
Kotsmár, C., Krägel, J., Kovalchuk, V. I., Aksenenko, E. V., Fainerman, V. B., & Miller, R. (2008) · The Journal of Physical Chemistry B · doi:10.1021/jp807197s · Cited by 49

Authors: Horne, D. S.
Affiliations: Hannah Research Foundation (GB)
Corresponding author: Horne, David S.
ORCID: Horne, David S.
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 1998-03
Volume: 8
Issue: 3
Pages: 171-177
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/s0958-6946(98)00040-5
OpenAlex: W2168769318
Cited by: 723
References: 38
Citations by year: 2026: 13 · 2025: 25 · 2024: 33 · 2023: 31 · 2022: 16 · 2021: 24 · 2020: 27 · 2019: 34 · 2018: 24 · 2017: 38 · 2016: 28 · 2015: 31 · 2014: 32 · 2013: 30 · 2012: 42
FWCI: 12.01
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
Funders: European Commission
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
Keywords: casein micelles, hydrophobic interactions, electrostatic repulsion, calcium-induced aggregation, acid coagulation, ionic strength effects, temperature effects, pH effect, viscoelasticity, dairy products

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks