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Issue Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 385 - 387
DOI http://dx.doi.org/10.1051/lait:2007029
Published online 26 October 2007

References of  Lait 87 (2007) 385-387
  1. Alexander M., Dalgleish D.G., Interactions between denatured milk serum proteins and casein micelles studied by Diffusing Wave Spectroscopy, Langmuir 21 (2005) 11380-11386 [CrossRef] [PubMed].
  2. Dalgleish D.G., Casein micelles as colloids: surface structures and stabilities, J. Dairy Sci. 81 (1998) 3013-3018.
  3. Farrell H.M., Jr., Malin E.L., Brown E.M., Qi P.X., Casein micelle structure: What can be learned from milk synthesis and structural biology? Curr. Opin. Colloid Interface Sci. 11 (2006) 135-147 [CrossRef].
  4. Guyomarc'h F., Law A.J.R., Dalgleish D.G., Formation of soluble and micelle-bound aggregates in heated milk, J. Agric. Food Chem. 51 (2003) 4652-4660 [CrossRef] [PubMed].
  5. Horne D.S., Casein micelle structure: Models and muddles, Curr. Opin. Colloid Interface Sci. 11 (2006) 148-153 [CrossRef].
  6. Li J., Dalgleish D.G., Mixed coagulation of milk - gel formation and mechanism, J. Agric. Food Chem. 54 (2006) 4687-4695 [CrossRef] [PubMed].
  7. Lucey J.A., Tamehana M., Singh H., Munro P.A., Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone, J. Dairy Res. 67 (2000) 415-427 [CrossRef] [PubMed].
  8. Rodriguez del Angel C., Dalgleish D.G., Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder, Food Res. Int. 39 (2005) 472-479.



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