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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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
Heat-induced association of β-lactoglobulin and casein micelles
Smits, P., & BROUWERSHAVEN, J. V. (1980) · Journal of Dairy Research · doi:10.1017/s0022029900021208 · Cited by 166
Formation and structure of acidified milk gels
Horne, D. S. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(99)00072-2 · Cited by 164
Self-citationSome features of the association of β-casein
Payens, T. A. J., & van Markwijk, B. W. (1963) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(63)91124-7 · Cited by 154
Holt, C., Davies, D. T., & Law, A. J. R. (1986) · Journal of Dairy Research · doi:10.1017/s0022029900033082 · Cited by 152
Binding of calcium ions to bovine β-casein
Parker, T. G., & Dalgleish, D. G. (1981) · Journal of Dairy Research · doi:10.1017/s0022029900021476 · Cited by 140
Singh, H., & Fox, P. F. (1985) · Journal of Dairy Research · doi:10.1017/s0022029900024481 · Cited by 119
Dalgleish, D. G., & Parker, T. G. (1980) · Journal of Dairy Research · doi:10.1017/s002202990002094x · Cited by 111
The renneting properties of heated milk
van Hooydonk, A. C. M., de Koster, P. G., & Boerrigter, I. J. (1987) · Netherlands milk and dairy journal · Cited by 99
The disaggregation of calcium‐depleted casein micelles
Griffin, M., Lyster, R. L. J., & Price, J. C. (1988) · European Journal of Biochemistry · doi:10.1111/j.1432-1033.1988.tb14103.x · Cited by 98
Dannenberg, F., & Keßler, H. G. (1988) · Milk science international/Milchwissenschaft · Cited by 94
Alcohol and Heat Stability of Milk Protein
Horne, D. S., & Muir, D. D. (1990) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(90)79064-9 · Cited by 84
Self-citationSelf-consistent-field modelling of adsorbed casein Interaction between two protein-coated surfaces
Dickinson, E., Pinfield, V. J., Horne, D. S., & Leermakers, F. A. M. (1997) · Journal of the Chemical Society Faraday Transactions · doi:10.1039/a608417f · Cited by 84
Self-citationSteric stabilization and casein micelle stability
Horne, D. S. (1986) · Journal of Colloid and Interface Science · doi:10.1016/0021-9797(86)90024-x · Cited by 76
Self-citationRollema, H. S., & Brinkhuis, J. A. (1989) · Journal of Dairy Research · doi:10.1017/s0022029900028892 · Cited by 72
Increasing cheese yields by high heat treatment of milk
Marshall, R. J. (1986) · Journal of Dairy Research · doi:10.1017/s0022029900024912 · Cited by 70
Purification and some physicochemical properties of bovine κ-casein
Vreeman, H. J., Both, P., Brinkhuis, J. A., & Spek, C. V. D. (1977) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(77)90044-7 · Cited by 69
The effect of environmental conditions on the steric stabilization of casein micelles
Horne, D. S., & Davidson, C. M. (1986) · Colloid & Polymer Science · doi:10.1007/bf01469535 · Cited by 60
Self-citationPhysico-chemical properties of casein micelles reformed from urea-treated milk
McGann, T. C. A., & Fox, P. F. (1974) · Journal of Dairy Research · doi:10.1017/s0022029900014904 · Cited by 52
Payens, T. A. J., Brinkhuis, J. A., & van Markwijk, B. W. (1969) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(69)90024-5 · Cited by 47
Micellar structure of β-casein observed by small-angle X-ray scattering
Kajiwara, K., Niki, R., Urakawa, H., Hiragi, Y., Donkai, N., & Nagura, M. (1988) · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · doi:10.1016/0167-4838(88)90186-0 · Cited by 45
Electrostatic interaction and the kinetics of protein aggregation: αs1-casein
Horne, D. S., & Dalgleish, D. G. (1980) · International Journal of Biological Macromolecules · doi:10.1016/0141-8130(80)90067-7 · Cited by 43
Self-citationBoundary spreading of rapidly polymerizing αs1-casein B and C during sedimentation
Payens, T. A. J., & Schmidt, D. G. (1966) · Archives of Biochemistry and Biophysics · doi:10.1016/s0003-9861(66)81049-4 · Cited by 39
The association of bovine SH-κ-casein at pH 7·0
Vreeman, H. J. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900017167 · Cited by 36
Aspects of scaling behaviour in the kinetics of particle gel formation
Horne, D. (1996) · Journal de Chimie Physique · doi:10.1051/jcp/1996930977 · Cited by 27
Self-citationTHE ISOLATION OF A HEAT-INDUCED COMPLEX FROM UHTST MILK
Snoeren, T., Snoeren, T., & Ca, V. D. S. (1977) · Cited by 27
Kinetics of aggregation of αs1 -casein/ca2+ mixtures: charge and temperature effects
Dalgleish, D. G., Paterson, E., & Horne, D. S. (1981) · Biophysical Chemistry · doi:10.1016/0301-4622(81)85004-1 · Cited by 25
Self-citationScaling Behaviour of Shear Moduli during the Formation of Rennet Milk Gels
Horne, D. S. (1995) · Royal Society of Chemistry eBooks · doi:10.1039/9781847550873-00456 · Cited by 17
Self-citation
Cited by
Sorted by citations
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
“Horne (1998) proposed a model of casein micelle, which is dependent on a balance between electrostatic repulsion and hydrophobic interaction, where colloidal calcium phosphate crosslinks the caseins and neutralizes negatively charged phosphoserine groups, allowing the formation of hydrophobic…”
BackgroundInvited 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
“In this article we will present an overall conceptual framework for these phenomena based on the dual-binding model (Horne, 1998) for the structure and stability of CN micelles.”
BackgroundMethodInfluentialSelf-citationFormation 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
“On the other hand, casein-casein attractions increase due to increased hydrophobic and plus-minus (electrostatic) charge interactions (Horne, 1998).”
Background
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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