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Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review
Xiaofeng Xia, John T Tobin, Mark A Fenelon, Paul L H Mcsweeney and Jeremiah J Sheehan International Journal of Dairy Technology 75(1) 46 (2022) https://doi.org/10.1111/1471-0307.12829
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
E. Reale, S. Govindasamy-Lucey, Y. Lu, M.E. Johnson, J.J. Jaeggi, M. Molitor and J.A. Lucey Journal of Dairy Science 105(12) 9367 (2022) https://doi.org/10.3168/jds.2022-22012
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents
The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples
Márcio H. Nogueira, Lucile Humblot, Raghvendra Pratap Singh, Emilie Dieude-Fauvel, Bertrand Doumert, Sarah Nasser, Celine Lesur, Romdhane Karoui, Guillaume Delaplace and Paulo P.S. Peixoto Food Hydrocolloids 117 106653 (2021) https://doi.org/10.1016/j.foodhyd.2021.106653
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
Innovative in situ investigations using synchrotron‐based micro tomography and molecular dynamics simulation for fouling assessment in ceramic membranes for dairy and food industry
Arash Mollahosseini, Kyu Min Lee, Amira Abdelrasoul, Huu Doan and Ning Zhu International Journal of Applied Ceramic Technology 18(6) 2143 (2021) https://doi.org/10.1111/ijac.13824
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
Michael Reitmaier, Beatriz Barbosa, Sebastian Sigler, Hans-Jürgen Heidebrecht and Ulrich Kulozik International Dairy Journal 109 104776 (2020) https://doi.org/10.1016/j.idairyj.2020.104776
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
Fanny Lazzaro, Antoine Bouchoux, Jared Raynes, Roderick Williams, Lydia Ong, Eric Hanssen, Valérie Lechevalier, Stéphane Pezennec, Hyun-Jung Cho, Amy Logan, Sally Gras and Frederic Gaucheron Food Hydrocolloids 101 105414 (2020) https://doi.org/10.1016/j.foodhyd.2019.105414
On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
Julien Chamberland, Dany Mercier-Bouchard, Iris Dussault-Chouinard, Scott Benoit, Alain Doyen, Michel Britten and Yves Pouliot Foods 8(6) 198 (2019) https://doi.org/10.3390/foods8060198
Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH
Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures
Shane V. Crowley, Esther Burlot, Juliana V.C. Silva, Noel A. McCarthy, Heni B. Wijayanti, Mark A. Fenelon, Alan L. Kelly and James A. O'Mahony International Dairy Journal 81 72 (2018) https://doi.org/10.1016/j.idairyj.2018.01.005
Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel
Functionalised dairy streams: Tailoring protein functionality using sonication and heating
Thomas S.H. Leong, Vincent Walter, Charitha J. Gamlath, Min Yang, Gregory J.O. Martin and Muthupandian Ashokkumar Ultrasonics Sonochemistry 48 499 (2018) https://doi.org/10.1016/j.ultsonch.2018.07.010
Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications
Sarah Nasser, Paulo De Sa Peixoto, Anne Moreau, Thomas Croguennec, Fabrice Bray, Christian Rolando, Frédéric J. Tessier, Alain Hédoux and Guillaume Delaplace Journal of Agricultural and Food Chemistry 66(39) 10274 (2018) https://doi.org/10.1021/acs.jafc.7b06147
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility
Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch‐Fouéré, Véronique Santé‐Lhoutellier, Isabelle de Waele and Guillaume Delaplace Journal of the Science of Food and Agriculture 98(6) 2243 (2018) https://doi.org/10.1002/jsfa.8711
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
Buffering curves of ideal whey fractions obtained from a cascade membrane separation process
Alan F Wolfschoon Pombo, Thomas L Spiegel and Erick Hernandez‐Zenil International Journal of Dairy Technology 70(2) 287 (2017) https://doi.org/10.1111/1471-0307.12350
Non-Equilibrium States and Glass Transitions in Foods
Influence of storage conditions on the functional properties of micellar casein powder
Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux and Guillaume Delaplace Food and Bioproducts Processing 106 181 (2017) https://doi.org/10.1016/j.fbp.2017.09.004
Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation
Effects of components of semen extenders on the binding of stallion spermatozoa to bovine or equine zonae pellucidae
M. A. Coutinho da Silva, G. E. Seidel, E. L. Squires, J. K. Graham and E. M. Carnevale Reproduction 143(5) 577 (2012) https://doi.org/10.1530/REP-11-0099
Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements
Molecular Mobility in Dense Protein Systems: An Investigation through 1H NMR Relaxometry and Diffusometry
Antoine Bouchoux, Diane Schorr, Awa Daffé, Mireille Cambert, Geneviève Gésan-Guiziou and François Mariette The Journal of Physical Chemistry B 116(38) 11744 (2012) https://doi.org/10.1021/jp306078k
Rheology and phase behavior of dense casein micelle dispersions
A. Bouchoux, B. Debbou, G. Gésan-Guiziou, M.-H. Famelart, J.-L. Doublier and B. Cabane The Journal of Chemical Physics 131(16) (2009) https://doi.org/10.1063/1.3245956
Engineering Aspects of Milk and Dairy Products
Antonio de Carvalho and J Maubois Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 33 (2009) https://doi.org/10.1201/9781420090390-c3
Shear Flow and Large Amplitude Oscillation Shear Study of Solutions of Aggregating Micellar Casein Particles
Aggregation and gelation of micellar casein particles
Maud Panouillé, Dominique Durand, Taco Nicolai, Eric Larquet and Nicolas Boisset Journal of Colloid and Interface Science 287(1) 85 (2005) https://doi.org/10.1016/j.jcis.2005.02.008
The dispersion state of milk fat influences triglyceride metabolism in the rat
Kenics Static Mixer as Turbulence Promoter in Cross-Flow Microfiltration of Skim Milk
Darko M. Krstic, Miodrag N. Tekic, Marijana D. Caric and Spasenija D. Milanovic Separation Science and Technology 38(7) 1549 (2003) https://doi.org/10.1081/SS-120019092
