-
1
-
-
0022042699
-
A simple turbidimetric method for the determination of the refractive index of large colloidal particles applied to casein micelles
-
Ambrose Griffin M.C., Griffin W.G. A simple turbidimetric method for the determination of the refractive index of large colloidal particles applied to casein micelles. Journal of Colloid and Interface Science 1985, 104:409-415.
-
(1985)
Journal of Colloid and Interface Science
, vol.104
, pp. 409-415
-
-
Ambrose Griffin, M.C.1
Griffin, W.G.2
-
2
-
-
67651162062
-
Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering
-
Beliciu C.M., Moraru C.I. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering. Journal of Dairy Science 2009, 92:1829-1839.
-
(2009)
Journal of Dairy Science
, vol.92
, pp. 1829-1839
-
-
Beliciu, C.M.1
Moraru, C.I.2
-
3
-
-
84883793662
-
Factors influencing casein micelle size in milk of individual cows: genetic variants and glycosylation of κ-casein
-
Bijl E., de Vries R., van Valenberg H., Huppertz T., van Hooijdonk T. Factors influencing casein micelle size in milk of individual cows: genetic variants and glycosylation of κ-casein. International Dairy Journal 2014, 34:135-141.
-
(2014)
International Dairy Journal
, vol.34
, pp. 135-141
-
-
Bijl, E.1
de Vries, R.2
van Valenberg, H.3
Huppertz, T.4
van Hooijdonk, T.5
-
4
-
-
44749087402
-
Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants
-
Bonfatti V., Grigoletto L., Cecchinato A., Gallo L., Carnier P. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants. Journal of Chromatography A 2008, 1195:101-106.
-
(2008)
Journal of Chromatography A
, vol.1195
, pp. 101-106
-
-
Bonfatti, V.1
Grigoletto, L.2
Cecchinato, A.3
Gallo, L.4
Carnier, P.5
-
5
-
-
39149085978
-
Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk
-
Borcherding K., Lorenzen P.C., Hoffmann W., Schrader K. Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk. International Dairy Journal 2008, 18:349-358.
-
(2008)
International Dairy Journal
, vol.18
, pp. 349-358
-
-
Borcherding, K.1
Lorenzen, P.C.2
Hoffmann, W.3
Schrader, K.4
-
6
-
-
0035958458
-
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
-
Bos M.A., van Vliet T. Interfacial rheological properties of adsorbed protein layers and surfactants: a review. Advances in Colloid and Interface Science 2001, 91:437-471.
-
(2001)
Advances in Colloid and Interface Science
, vol.91
, pp. 437-471
-
-
Bos, M.A.1
van Vliet, T.2
-
7
-
-
0012949462
-
Observations on the air-serum interface of milk foams
-
Brooker B. Observations on the air-serum interface of milk foams. Food Microstructure 1985, 4:289-296.
-
(1985)
Food Microstructure
, vol.4
, pp. 289-296
-
-
Brooker, B.1
-
8
-
-
79952381343
-
On the structural models of bovine casein micelles-review and possible improvements
-
Dalgleish D.G. On the structural models of bovine casein micelles-review and possible improvements. Soft Matter 2011, 7:2265-2272.
-
(2011)
Soft Matter
, vol.7
, pp. 2265-2272
-
-
Dalgleish, D.G.1
-
10
-
-
0348114294
-
Casein micelle structure, functions and interactions
-
Kluwer Academic/Plenum Publishers, New York, NY, USA, P.F. Fox, P.L.H. McSweeney (Eds.)
-
De Kruif C., Holt C. Casein micelle structure, functions and interactions. Advanced dairy chemistry. 1. Proteins part A 2003, 233-276. Kluwer Academic/Plenum Publishers, New York, NY, USA. P.F. Fox, P.L.H. McSweeney (Eds.).
-
(2003)
Advanced dairy chemistry. 1. Proteins part A
, pp. 233-276
-
-
De Kruif, C.1
Holt, C.2
-
11
-
-
85005499491
-
Adsorption at interfaces in dairy systems
-
Dickinson E., Mauffret A., Rolfe S.E., Woskett C.M. Adsorption at interfaces in dairy systems. International Journal of Dairy Technology 1989, 42:18-22.
-
(1989)
International Journal of Dairy Technology
, vol.42
, pp. 18-22
-
-
Dickinson, E.1
Mauffret, A.2
Rolfe, S.E.3
Woskett, C.M.4
-
12
-
-
0035858464
-
Dynamics of coarsening foams: accelerated and self-limiting drainage
-
Hilgenfeldt S., Koehler S.A., Stone H.A. Dynamics of coarsening foams: accelerated and self-limiting drainage. Physical Review Letters 2001, 86:4704-4707.
-
(2001)
Physical Review Letters
, vol.86
, pp. 4704-4707
-
-
Hilgenfeldt, S.1
Koehler, S.A.2
Stone, H.A.3
-
13
-
-
77958536536
-
Foaming properties of milk: a review of the influence of composition and processing
-
Huppertz T. Foaming properties of milk: a review of the influence of composition and processing. International Journal of Dairy Technology 2010, 63:477-488.
-
(2010)
International Journal of Dairy Technology
, vol.63
, pp. 477-488
-
-
Huppertz, T.1
-
14
-
-
33845943546
-
Rennet-induced coagulation of enzymatically cross-linked casein micelles
-
Huppertz T., de Kruif C.G. Rennet-induced coagulation of enzymatically cross-linked casein micelles. International Dairy Journal 2007, 17:442-447.
-
(2007)
International Dairy Journal
, vol.17
, pp. 442-447
-
-
Huppertz, T.1
de Kruif, C.G.2
-
15
-
-
79956272091
-
The composition of interfacial material from skim milk foams
-
Kamath S., Webb R.E., Deeth H.C. The composition of interfacial material from skim milk foams. Journal of Dairy Science 2011, 94:2707-2718.
-
(2011)
Journal of Dairy Science
, vol.94
, pp. 2707-2718
-
-
Kamath, S.1
Webb, R.E.2
Deeth, H.C.3
-
16
-
-
84907494694
-
Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin-sodium dodecyl sulphate mixtures
-
Lech F.J., Steltenpool P., Meinders M.B., Sforza S., Gruppen H., Wierenga P.A. Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin-sodium dodecyl sulphate mixtures. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2014, 462:34-44.
-
(2014)
Colloids and Surfaces A: Physicochemical and Engineering Aspects
, vol.462
, pp. 34-44
-
-
Lech, F.J.1
Steltenpool, P.2
Meinders, M.B.3
Sforza, S.4
Gruppen, H.5
Wierenga, P.A.6
-
18
-
-
1842661966
-
The role of interfacial rheological properties on Ostwald ripening in emulsions
-
Meinders M.B.J., van Vliet T. The role of interfacial rheological properties on Ostwald ripening in emulsions. Advances in Colloid and Interface Science 2004, 108-109:119-126.
-
(2004)
Advances in Colloid and Interface Science
, pp. 119-126
-
-
Meinders, M.B.J.1
van Vliet, T.2
-
19
-
-
0003558468
-
-
(Chapt. 5), Centre for Agricultural Publications and Documents, Wageningen, The Netherlands
-
Mulder H., Walstra P. The milk fat globule: Emulsion science as applied to milk products and comparable foods 1974, (Chapt. 5), Centre for Agricultural Publications and Documents, Wageningen, The Netherlands.
-
(1974)
The milk fat globule: Emulsion science as applied to milk products and comparable foods
-
-
Mulder, H.1
Walstra, P.2
-
21
-
-
79961023076
-
β-Lactoglobulin and WPI aggregates: formation, structure and applications
-
Nicolai T., Britten M., Schmitt C. β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocolloids 2011, 25:1945-1962.
-
(2011)
Food Hydrocolloids
, vol.25
, pp. 1945-1962
-
-
Nicolai, T.1
Britten, M.2
Schmitt, C.3
-
22
-
-
0642273180
-
Temperature-dependent changes in milk and milk products. I Change in the ratio of micelle protein to serum protein during refrigeration of milk
-
Reimerdes E., Klostermeyer H. Temperature-dependent changes in milk and milk products. I Change in the ratio of micelle protein to serum protein during refrigeration of milk. Kiel. Milchwirtsch. Forschungsber 1976, 28:17-25.
-
(1976)
Kiel. Milchwirtsch. Forschungsber
, vol.28
, pp. 17-25
-
-
Reimerdes, E.1
Klostermeyer, H.2
-
23
-
-
0000635328
-
Milk protein analysis
-
Ribadeau-Dumas B., Grappin R. Milk protein analysis. Lait 1989, 69:357-416.
-
(1989)
Lait
, vol.69
, pp. 357-416
-
-
Ribadeau-Dumas, B.1
Grappin, R.2
-
24
-
-
12344293426
-
Foam stability and interfacial properties of milk protein-surfactant systems
-
Rouimi S., Schorsch C., Valentini C., Vaslin S. Foam stability and interfacial properties of milk protein-surfactant systems. Food Hydrocolloids 2005, 19:467-478.
-
(2005)
Food Hydrocolloids
, vol.19
, pp. 467-478
-
-
Rouimi, S.1
Schorsch, C.2
Valentini, C.3
Vaslin, S.4
-
25
-
-
74449092339
-
β-Lactoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregates
-
Rullier B., Axelos M.A., Langevin D., Novales B. β-Lactoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregates. Journal of Colloid and Interface Science 2010, 343:330-337.
-
(2010)
Journal of Colloid and Interface Science
, vol.343
, pp. 330-337
-
-
Rullier, B.1
Axelos, M.A.2
Langevin, D.3
Novales, B.4
-
27
-
-
12344326655
-
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
-
Sánchez C.C., Patino J.M.R. Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution. Food Hydrocolloids 2005, 19:407-416.
-
(2005)
Food Hydrocolloids
, vol.19
, pp. 407-416
-
-
Sánchez, C.C.1
Patino, J.M.R.2
-
28
-
-
84896689195
-
Bulk self-aggregation drives foam stabilization properties of whey protein microgels
-
Schmitt C., Bovay C., Rouvet M. Bulk self-aggregation drives foam stabilization properties of whey protein microgels. Food Hydrocolloids 2014, 42(Part 1):139-148.
-
(2014)
Food Hydrocolloids
, vol.42
, pp. 139-148
-
-
Schmitt, C.1
Bovay, C.2
Rouvet, M.3
-
29
-
-
34247360046
-
Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties
-
Schmitt C., Bovay C., Rouvet M., Shojaei-Rami S., Kolodziejczyk E. Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties. Langmuir 2007, 23:4155-4166.
-
(2007)
Langmuir
, vol.23
, pp. 4155-4166
-
-
Schmitt, C.1
Bovay, C.2
Rouvet, M.3
Shojaei-Rami, S.4
Kolodziejczyk, E.5
-
30
-
-
33744995199
-
The milk fat globule membrane-A biophysical system for food applications
-
Singh H. The milk fat globule membrane-A biophysical system for food applications. Current Opinion in Colloid and Interface Science 2006, 11:154-163.
-
(2006)
Current Opinion in Colloid and Interface Science
, vol.11
, pp. 154-163
-
-
Singh, H.1
-
31
-
-
0030660368
-
EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk
-
Ward B.R., Goddard S.J., Augustin M.-A., McKinnon I.R. EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk. Journal of Dairy Research 1997, 64:495-504.
-
(1997)
Journal of Dairy Research
, vol.64
, pp. 495-504
-
-
Ward, B.R.1
Goddard, S.J.2
Augustin, M.-A.3
McKinnon, I.R.4
-
33
-
-
84861231359
-
Surface dilatational behavior of β-casein at the solution/air interface at different pH values
-
Wüstneck R., Fainerman V.B., Aksenenko E.V., Kotsmar C., Pradines V., Krägel J., et al. Surface dilatational behavior of β-casein at the solution/air interface at different pH values. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2012, 404:17-24.
-
(2012)
Colloids and Surfaces A: Physicochemical and Engineering Aspects
, vol.404
, pp. 17-24
-
-
Wüstneck, R.1
Fainerman, V.B.2
Aksenenko, E.V.3
Kotsmar, C.4
Pradines, V.5
Krägel, J.6
-
34
-
-
1442335307
-
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins
-
Zhang Z., Dalgleish D.G., Goff H.D. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. Colloids and Surfaces B: Biointerfaces 2004, 34:113-121.
-
(2004)
Colloids and Surfaces B: Biointerfaces
, vol.34
, pp. 113-121
-
-
Zhang, Z.1
Dalgleish, D.G.2
Goff, H.D.3
|