Results 161 to 170 of about 2,242 (180)

κ-Casein and the Stabilization of Casein Micelles

Journal of the American Chemical Society, 1956
David F. Waugh, Peter H. von Hippel
openaire   +1 more source

Casein micelle structure: Models and muddles

Current Opinion in Colloid and Interface Science, 2006
David S Horne
exaly  

Casein polymorphism heterogeneity influences casein micelle size in milk of individual cows

Journal of Dairy Science, 2015
Li Day, Roderick Williams, Don E Otter
exaly  

The Structure of the Casein Micelle of Milk and Its Changes During Processing

Annual Review of Food Science and Technology, 2012
Douglas G Dalgleish, Milena Corredig
exaly  

Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound

Food Hydrocolloids, 2014
Soleiman Abbasi
exaly  

Caseins and Casein Micelles at Interfaces

1987
openaire   +1 more source

Effects of milk pH alteration on casein micelle size and gelation properties of milk

International Journal of Food Properties, 2017
Hotnida Sinaga, Nidhi Bansal, Bhesh Bhandari   +2 more
exaly  

Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Food Hydrocolloids, 2018
H J F Van Valenberg, E Van Der Linden
exaly  

Fluoridated casein micelles

Trends in Food Science & Technology, 1997
R. Berrocal, J.R. Neeser, P. Tachon
openaire   +1 more source

Changes in casein micelle size induced by heating

International Dairy Journal, 1999
Tomotada Ono
exaly