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Fabrication, characterization, and potential applications of re-assembled casein micelles
Muhammed Aslam Khan, Yacine Hemar, Jiecheng Li, Zhi Yang and Luis M. De Leon-Rodriguez Critical Reviews in Food Science and Nutrition 64(22) 7916 (2024) https://doi.org/10.1080/10408398.2023.2193846
Development of Pasta Filata Style-Cheese from Dried Curd: A Process Innovation
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
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
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
Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture
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
Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard Comprehensive Reviews in Food Science and Food Safety 17(1) 240 (2018) https://doi.org/10.1111/1541-4337.12319
Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH
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
Heat-induced gelation of casein micelles in aqueous suspensions at different pH
Effects of ultrasound on cross-flow ultrafiltration of skim milk: Characterization from macro-scale to nano-scale
Y. Jin, N. Hengl, S. Baup, F. Pignon, N. Gondrexon, M. Sztucki, G. Gésan-Guiziou, A. Magnin, M. Abyan, M. Karrouch and D. Blésès Journal of Membrane Science 470 205 (2014) https://doi.org/10.1016/j.memsci.2014.07.043
A General Approach for Predicting the Filtration of Soft and Permeable Colloids: The Milk Example
Development of Casein Microgels from Cross-Linking of Casein Micelles by Genipin
Naaman F. Nogueira Silva, Arnaud Saint-Jalmes, Antônio F. de Carvalho and Frédéric Gaucheron Langmuir 30(34) 10167 (2014) https://doi.org/10.1021/la502274b
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk
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
Enhancement of protein structure-forming properties in liquid foams by spray drying
Clémence Bernard, Bertrand Broyart, Jean Vasseur, Pablo Granda and Perla Relkin Dairy Science and Technology 88(1) 65 (2008) https://doi.org/10.1051/dst:2007017
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates
Fanny Guyomarc’h, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 55(26) 10986 (2007) https://doi.org/10.1021/jf0722304
Development of Insolubility in Dehydration of Dairy Milk Powders
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
Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles
Murielle Rabiller-Baudry, Geneviève Gesan-Guiziou, Daniel Roldan-Calbo, Sylvain Beaulieu and Françoise Michel Desalination 175(1) 49 (2005) https://doi.org/10.1016/j.desal.2004.09.022
Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects
Structure and rheological behavior of casein micelle suspensions during ultrafiltration process
F. Pignon, G. Belina, T. Narayanan, X. Paubel, A. Magnin and G. Gésan-Guiziou The Journal of Chemical Physics 121(16) 8138 (2004) https://doi.org/10.1063/1.1800931
