The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Stability of casein micelles in milk
Open accessAbstract
Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The parameters required are taken from the literature. The results are expressed by the second osmotic virial coefficient and are quite consistent with experimental findings. It appears that the stability is mainly attributable to a steric layer of κ-casein, which can be described as a salted polyelectrolyte brush.
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Cites
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723
Cited by
Molecular properties of food allergens
Breiteneder, H., & Mills, E. N. C. (2005) · Journal of Allergy and Clinical Immunology · doi:10.1016/j.jaci.2004.10.022 · Cited by 359
Modifications of structures and functions of caseins: a scientific and technological challenge.
Broyard, C., & Gaucheron, F. (2015) · Dairy Science & Technology · doi:10.1007/s13594-015-0220-y · Cited by 347
Pekar, J., Ret, D., & Untersmayr, E. (2018) · Molecular Immunology · doi:10.1016/j.molimm.2018.03.017 · Cited by 138
Rodrigues, R. C., Santos, V. E. M., Gusmão, J. V. F., Campos, G. L. S., Campelo, P. H., & Martins, E. (2026) · International Journal of Dairy Technology · doi:10.1111/1471-0307.70120 · Cited by 2
Metadata
- Authors
- Tuinier, R., & de Kruif, C. G.
- Venue
- The Journal of Chemical Physics
- Publisher
- AIP Publishing
- Published
- 2002-07-15
- Volume
- 117
- Issue
- 3
- Pages
- 1290-1295
- ISSN
- 0021-9606 (ISSN-L)
- 1089-7690
- OpenAlex
- W2061546153
- Cited by
- 269
- References
- 1
- FWCI
- 10.32
- Type
- journal article
- Language
- en
- Open access
- green
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