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Cited article:

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Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Henrike Moeller, Dierk Martin, Katrin Schrader, Wolfgang Hoffmann, Stefanie Pargmann, Janina Kurz and Peter Chr. Lorenzen
International Journal of Dairy Technology 71 (4) 954 (2018)

Flux and transmission of β-casein during cold microfiltration of skim milk subjected to different heat treatments

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Hydration of casein micelles and caseinates: Implications for casein micelle structure

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Effect of calcium on the aggregation behaviour of caseinates

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Native casein micelles as nanocarriers for β‐carotene: pH‐and temperature‐induced opening of the micellar structure

Henrike Moeller, Dierk Martin, Katrin Schrader, Wolfgang Hoffmann and Peter Chr. Lorenzen
International Journal of Food Science & Technology 52 (5) 1122 (2017)

Modifications of structures and functions of caseins: a scientific and technological challenge

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Kinetics of the formation of β-casein/tannin mixed micelles

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Gelation of casein micelles in β-casein reduced milk prepared using membrane filtration

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Food Research International 44 (3) 667 (2011)

Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

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Effect of Temperature and Pore Size on the Fractionation of Fresh and Reconstituted Buttermilk by Microfiltration

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Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders

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International Dairy Journal 7 (6-7) 445 (1997)