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
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“κ-Casein, however, can link only to a hydrophobic residue on another CN molecule. Because it has no phosphoseryl cluster to permit further extension, the polymer chain ends there. No further growth occurs beyond this point. This occurs for each growing chain and hence the proportion of κ-CN limits the micelle size.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Horne, 1998
In the citing paper
“In consequence, the κ-CN acquires an external surface position where it acts as a steric stabilizer.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Horne, 1998
In the citing paper
“Decreasing hydrophobic interaction by lowering temperature or increasing electrostatic repulsion by dissolving out Ca phosphate but maintaining pH, disrupts one bonding pathway, weakens also those adjacent bonds and causes (partial) disintegration of the micelle.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Horne, 1998
In the citing paper
“The solubility of Ca and the CCP equilibrium are also dependent on temperature (Horne, 1998”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Horne, 1998
Citations
Cites
Scheutjens, J. M. H. M., & Fleer, G. J. (1979) · The Journal of Physical Chemistry · doi:10.1021/j100475a012 · Cited by 1,348
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
Dalgleish, D. G., & Law, A. J. R. (1989) · Journal of Dairy Research · doi:10.1017/s0022029900029290 · Cited by 292
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-citationThe voluminosity of bovine casein micelles and some of its implications
Walstra, P. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900017234 · Cited by 175
Cited by
Sorted by citations
Items 701–727 of 727
General Aspects of Cheese Technology
Johnson, M. E. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00015-4
Singh, L., Joyner, H. S., McMahon, D. J., & Ganjyal, G. M. (2025) · International Journal of Dairy Technology · doi:10.1111/1471-0307.70051
Belen'kaya, S. V., G., L. M., Borisevich, S. S., Khamitov, E., Diusenova, S., Shevtsov, M. B., Borshchevskiy, V. I., Kolosov, P. V., Fomin, A., Arkhipov, S. Г., et al. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148085
Menard, S. L. (2014) · K-State Research Exchange (Kansas State University)
Franceschi, P., Barbanti, D., Formaggioni, P., Scotti, C., Giambiasi, P., & Martuzzi, F. (2026) · Foods · doi:10.3390/foods15030428
“Inside the casein micelles, phosphorus and calcium can be covalently bound to the serine of caseins (phosphoserine) or as salt calcium phosphate [4,37,38].”
InfluentialMijid, N., Namshir, B., Kim, G.-H., Lkhagvasuren, N., Kim, S., & Kim, W. S. (2026) · Food Science of Animal Resources · doi:10.1007/s44463-025-00017-w
“This promotes the formation of a three-dimensional casein network, a key characteristic of gel formation in yogurt (Yang & Hong, 2016; Horne, 1998; Mulvihill & Grufferty, 1995).”
Jaafari, N., Bakkali, F., Banouni, H., Irissi, B., Bouhouch, H., & Amghar, A. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101103
Etude structurale et rhéologique des systèmes mixtes caséinates/carraghénanes
Nono, M. (2011) · theses.fr (ABES) · doi:10.70675/e05b9166za44ez4515z9f89z974e73562229
Gomand, F. (2019) · theses.fr (ABES) · doi:10.70675/8ab9d06fz722ez46eezbe0ezb450beb59680 · Cited by 1
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Antuma, L. J., Kornet, R., Anema, S. G., & Li, S. (2026) · Sustainable Food Proteins · doi:10.1002/sfp2.70077
“The dual-binding model proposed by Horne (1998) attributes casein self-association primarily to hydrophobic interactions, whereas the multivalent binding model of Holt and Carver (2022) emphasizes the collective contribution of multiple weak interactions between short linear motifs, including…”
Gautam, A. C., Deshwal, G. K., Khetra, Y., Singh, A. K., Arora, S., & Meena, G. S. (2026) · LWT · doi:10.1016/j.lwt.2026.119831
Dolman, S., van der Eijk, M., Bevers, L. E., Muijlwijk, K., Lim, M. L., Hendriks, M. M. W. B., Abello, N., & van der Hoeven, R. (2026) · Rapid Communications in Mass Spectrometry · doi:10.1002/rcm.70153
Zhao, Z., Liu, Z., Yu, B., Qiu, Y.-C., Wang, M.-J., Zhang, Y., & Mu, Z.-S. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106775
Worku, A., Park, K., & Vaia, R. A. (2026) · Polymer · doi:10.1016/j.polymer.2026.130711
Yin, L., Song, Y., Chen, S., Hu, S., Dai, M., Zhang, W., Chen, C., Lin, Y., Yan, T., Wang, P., et al. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113459
Metadata
- 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)
- 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
- 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
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