Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Walstra, Pieter
1990.
On the Stability of Casein Micelles.
Journal of Dairy Science,
Vol. 73,
Issue. 8,
p.
1965.
Holt, C.
1992.
Advances in Protein Chemistry Volume 43.
Vol. 43,
Issue. ,
p.
63.
Guinee, T. P.
Pudja, P. D.
and
Farkye, N. Y.
1993.
Cheese: Chemistry, Physics and Microbiology.
p.
363.
Gagnaire, Valerie
Pierre, Alice
Molle, Daniel
and
Leonil, Joelle
1996.
Phosphopeptides interacting with colloidal calcium phosphate isolated by tryptic hydrolysis of bovine casein micelles.
Journal of Dairy Research,
Vol. 63,
Issue. 3,
p.
405.
Ono, Tomotada
Yoshida, Miyuki
Tanaami, Hirosi
and
Ohkosi, Hideaki
1999.
Changes in casein micelle size induced by heating.
International Dairy Journal,
Vol. 9,
Issue. 3-6,
p.
405.
Guinee, T. P.
Pudja, P. D.
and
Farkye, N. Y.
1999.
Cheese: Chemistry, Physics and Microbiology.
p.
363.
Fox, P. F.
2003.
Advanced Dairy Chemistry—1 Proteins.
p.
1.
Panouillé, Maud
Nicolai, Taco
and
Durand, Dominique
2004.
Heat induced aggregation and gelation of casein submicelles.
International Dairy Journal,
Vol. 14,
Issue. 4,
p.
297.
Fox, P.F.
and
Kelly, A.L.
2004.
Proteins in Food Processing.
p.
29.
Zhang, Z.
and
Goff, H.D.
2004.
Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers.
International Dairy Journal,
Vol. 14,
Issue. 7,
p.
647.
Panouillé, Maud
Benyahia, Lazhar
Durand, Dominique
and
Nicolai, Taco
2005.
Dynamic mechanical properties of suspensions of micellar casein particles.
Journal of Colloid and Interface Science,
Vol. 287,
Issue. 2,
p.
468.
Panouillé, Maud
Durand, Dominique
Nicolai, Taco
Larquet, Eric
and
Boisset, Nicolas
2005.
Aggregation and gelation of micellar casein particles.
Journal of Colloid and Interface Science,
Vol. 287,
Issue. 1,
p.
85.
Dupont, Didier
Johansson, Annette
Marchin, Stephane
Rolet-Repecaud, Odile
Marchesseau, Sylvie
and
Leonil, Joelle
2011.
Topography of the Casein Micelle Surface by Surface Plasmon Resonance (SPR) Using a Selection of Specific Monoclonal Antibodies.
Journal of Agricultural and Food Chemistry,
Vol. 59,
Issue. 15,
p.
8375.
O’Mahony, J. A.
and
Fox, P. F.
2013.
Advanced Dairy Chemistry.
p.
43.
Matéos, A.
Guyard-Nicodème, M.
Baglinière, F.
Jardin, J.
Gaucheron, F.
Dary, A.
Humbert, G.
and
Gaillard, J.-L.
2015.
Proteolysis of milk proteins by AprX, an extracellular protease identified in Pseudomonas LBSA1 isolated from bulk raw milk, and implications for the stability of UHT milk.
International Dairy Journal,
Vol. 49,
Issue. ,
p.
78.
Broyard, Camille
and
Gaucheron, Frédéric
2015.
Modifications of structures and functions of caseins: a scientific and technological challenge.
Dairy Science & Technology,
Vol. 95,
Issue. 6,
p.
831.
Abdallah, M.
Azevedo-Scudeller, L.
Hiolle, M.
Lesur, C.
Baniel, A.
and
Delaplace, G.
2022.
Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages.
Food and Bioproducts Processing,
Vol. 136,
Issue. ,
p.
67.
Takagi, Hideaki
Nakano, Tomoki
Aoki, Takayoshi
and
Tanimoto, Morimasa
2023.
The structural changes of a bovine casein micelle during temperature change; in situ observation over a wide spatial scale from nano to micrometer.
Soft Matter,
Vol. 19,
Issue. 24,
p.
4562.
Chandrapala, Jayani
and
Huppertz, Thom
2024.
Casein.
p.
37.
Chen, Xiaoqian
Fan, Rui
Wang, Yuanbin
Munir, Maliha
Li, Chun
Wang, Caiyun
Hou, Zhanqun
Zhang, Guofang
Liu, Libo
and
He, Jian
2024.
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products.
Comprehensive Reviews in Food Science and Food Safety,
Vol. 23,
Issue. 2,