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
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
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?
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
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
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.
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