121 related articles for article (PubMed ID: 22918047)
1. Apparent voluminosity of casein micelles determined by rheometry.
Nöbel S; Weidendorfer K; Hinrichs J
J Colloid Interface Sci; 2012 Nov; 386(1):174-80. PubMed ID: 22918047
[TBL] [Abstract][Full Text] [Related]
2. Relationship between physical properties of casein micelles and rheology of skim milk concentrate.
Karlsson AO; Ipsen R; Schrader K; Ardö Y
J Dairy Sci; 2005 Nov; 88(11):3784-97. PubMed ID: 16230684
[TBL] [Abstract][Full Text] [Related]
3. Rheology and phase behavior of dense casein micelle dispersions.
Bouchoux A; Debbou B; Gésan-Guiziou G; Famelart MH; Doublier JL; Cabane B
J Chem Phys; 2009 Oct; 131(16):165106. PubMed ID: 19894981
[TBL] [Abstract][Full Text] [Related]
4. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.
Beliciu CM; Moraru CI
J Dairy Sci; 2009 May; 92(5):1829-39. PubMed ID: 19389940
[TBL] [Abstract][Full Text] [Related]
5. Casein micelles and their internal structure.
de Kruif CG; Huppertz T; Urban VS; Petukhov AV
Adv Colloid Interface Sci; 2012; 171-172():36-52. PubMed ID: 22381008
[TBL] [Abstract][Full Text] [Related]
6. Dynamic mechanical properties of suspensions of micellar casein particles.
Panouillé M; Benyahia L; Durand D; Nicolai T
J Colloid Interface Sci; 2005 Jul; 287(2):468-75. PubMed ID: 15925612
[TBL] [Abstract][Full Text] [Related]
7. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.
Sauer A; Doehner I; Moraru CI
J Dairy Sci; 2012 Oct; 95(10):5569-79. PubMed ID: 22901476
[TBL] [Abstract][Full Text] [Related]
8. Viscosity changes and gel formation during storage of liquid micellar casein concentrates.
Dunn M; Barbano DM; Drake M
J Dairy Sci; 2021 Dec; 104(12):12263-12273. PubMed ID: 34531054
[TBL] [Abstract][Full Text] [Related]
9. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
Bienvenue A; Jiménez-Flores R; Singh H
J Dairy Sci; 2003 Dec; 86(12):3813-21. PubMed ID: 14740815
[TBL] [Abstract][Full Text] [Related]
10. Temperature-dependent dynamics of bovine casein micelles in the range 10-40 °C.
Liu DZ; Weeks MG; Dunstan DE; Martin GJ
Food Chem; 2013 Dec; 141(4):4081-6. PubMed ID: 23993588
[TBL] [Abstract][Full Text] [Related]
11. Heat-induced gelation of casein micelles in aqueous suspensions at different pH.
Thomar P; Nicolai T
Colloids Surf B Biointerfaces; 2016 Oct; 146():801-7. PubMed ID: 27451368
[TBL] [Abstract][Full Text] [Related]
12. Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures.
Merel-Rausch E; Kulozik U; Hinrichs J
J Dairy Res; 2007 Aug; 74(3):283-9. PubMed ID: 17466117
[TBL] [Abstract][Full Text] [Related]
13. Jamming and gelation of dense beta-casein micelle suspensions.
Panouillé M; Durand D; Nicolai T
Biomacromolecules; 2005; 6(6):3107-11. PubMed ID: 16283734
[TBL] [Abstract][Full Text] [Related]
14. Association behavior of beta-casein.
O'Connell JE; Grinberg VY; de Kruif CG
J Colloid Interface Sci; 2003 Feb; 258(1):33-9. PubMed ID: 12600768
[TBL] [Abstract][Full Text] [Related]
15. Comparison of casein micelles in raw and reconstituted skim milk.
Martin GJ; Williams RP; Dunstan DE
J Dairy Sci; 2007 Oct; 90(10):4543-51. PubMed ID: 17881675
[TBL] [Abstract][Full Text] [Related]
16. Micellization of bovine beta-casein studied by isothermal titration microcalorimetry and cryogenic transmission electron microscopy.
Portnaya I; Cogan U; Livney YD; Ramon O; Shimoni K; Rosenberg M; Danino D
J Agric Food Chem; 2006 Jul; 54(15):5555-61. PubMed ID: 16848545
[TBL] [Abstract][Full Text] [Related]
17. Interfacial properties, thin film stability and foam stability of casein micelle dispersions.
Chen M; Sala G; Meinders MB; van Valenberg HJ; van der Linden E; Sagis LM
Colloids Surf B Biointerfaces; 2017 Jan; 149():56-63. PubMed ID: 27721166
[TBL] [Abstract][Full Text] [Related]
18. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
Donato L; Alexander M; Dalgleish DG
J Agric Food Chem; 2007 May; 55(10):4160-8. PubMed ID: 17439142
[TBL] [Abstract][Full Text] [Related]
19. Structure and rheological behavior of casein micelle suspensions during ultrafiltration process.
Pignon F; Belina G; Narayanan T; Paubel X; Magnin A; Gésan-Guiziou G
J Chem Phys; 2004 Oct; 121(16):8138-46. PubMed ID: 15485278
[TBL] [Abstract][Full Text] [Related]
20. Behavior of calcium and phosphate in artificial casein micelles.
Zhang ZP; Fujii M; Aoki T
J Dairy Sci; 1996 Oct; 79(10):1722-27. PubMed ID: 8923242
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
