Casein micelle dispersions under osmotic stress. [PDF]
Biophys J, 2009 Casein micelles dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis. This technique measured an equation of state of the dispersions over a wide range of pressures and concentrations and at different ionic strengths. Three regimes were found.
Bouchoux A +4 more
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Rennet-Induced Casein Micelle Aggregation Models: A Review [PDF]
Foods, 2022 Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar
Daniel Salvador +3 more
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Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats [PDF]
Journal of Dairy Science: The casein composition, salt composition, and micelle size varies substantially between milk samples of individual animals. In goats, the links between those casein characteristics are unknown and could provide useful insights into goat casein micelle ...
Swantje Breunig +4 more
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The membrane-associated form of α(s1)-casein interacts with cholesterol-rich detergent-resistant microdomains. [PDF]
PLoS ONE, 2014 Caseins, the main milk proteins, interact with colloidal calcium phosphate to form the casein micelle. The mesostructure of this supramolecular assembly markedly influences its nutritional and technological functionalities.
Annabelle Le Parc +5 more
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Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment [PDF]
FoodsThe poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications.
Kerong Wang +11 more
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Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature [PDF]
Journal of Dairy Science, 2023 : Membrane filtration is a widespread process for fractionation and recombination of milk components. Although the dissociation of micellar caseins has been studied in detail in skim milk, it is important to better understand the dissociation dynamics ...
Thea Lykkegaard M⊘ller +2 more
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Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations [PDF]
Food Chemistry: XThis study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC).
Guosen Yan +6 more
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Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content [PDF]
FoodsMicellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined.
Elaheh Ahmadi +3 more
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Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield [PDF]
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2017 The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis.
D.R. Freitas +8 more
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Journal of Dairy Science, 2022 : The interactions among the proteins in sheep skim milk (SSM) during heat treatments (67.5–90°C for 0.5–30 min) were characterized by the kinetics of the denaturation of the whey proteins and of the association of the denatured whey proteins with casein
Zheng Pan +4 more
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