Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium

Yuanyuan Zhao, Juhi Saxena, Jayani Chandrapala and Tuyen Truong
Journal of Food Engineering 386 112283 (2025)
https://doi.org/10.1016/j.jfoodeng.2024.112283

Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk

Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A.K. Singh, Vivek Sharma and Richa Singh
International Dairy Journal 149 105828 (2024)
https://doi.org/10.1016/j.idairyj.2023.105828

Characterization of variables related to high stability of raw cow milk

Fernanda Antunes Martins, Marina Tolentino Marinho, Vivian Fischer, João Ricardo Alves Pereira, Paulo Ricardo Los and Adriana de Souza Martins
Journal of Dairy Research 1 (2024)
https://doi.org/10.1017/S0022029924000049

Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming To, Chinwe Ogochukwu Nnadi, Teng Wang, Pieter Vermeir, Bruno De Meulenaer, Koen Dewettinck and Paul Van der Meeren
International Dairy Journal 137 105527 (2023)
https://doi.org/10.1016/j.idairyj.2022.105527

Study on internal structure of casein micelles in reconstituted skim milk powder

Zhongyao Du, Ning Xu, Ying Yang, Guimei Li, Zhonghong Tai, Na Li and Yang Sun
International Journal of Biological Macromolecules 224 437 (2023)
https://doi.org/10.1016/j.ijbiomac.2022.10.135

Increase of milk heat stability by addition of casein glycomacropeptide

Nadia Belén Acosta, Luciana María Costabel, Sonia Natalia Campos, Alejandra Cuatrin and María Laura Olivares
International Dairy Journal 139 105559 (2023)
https://doi.org/10.1016/j.idairyj.2022.105559

Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications

Guangxue Chen, Jinhua Hu, Yongxue Liang, Xueyao Huang, Geok Leng Seah, Jin Li, Dingrong Liu and Cheng Tan
Food Hydrocolloids 140 108640 (2023)
https://doi.org/10.1016/j.foodhyd.2023.108640

Scalable Dialysis-Based Method for the Isolation of Strontium from Milk for Radioanalysis

Michael. W. Cooke, Pawel Czechura and Matthew. C. Cook
ACS Food Science & Technology 3 (7) 1278 (2023)
https://doi.org/10.1021/acsfoodscitech.3c00153

Influence of variation in calcium content on casein micelle stability and techno‐functional properties of buffalo milk

Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, Ashish Kumar Singh, Shaik Abdul Hussain and Richa Singh
International Journal of Dairy Technology 76 (3) 533 (2023)
https://doi.org/10.1111/1471-0307.12962

The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate

Qihui Wu, Lydia Ong, George Q. Chen, Swati Varshney, Eric Hanssen, Sandra E. Kentish and Sally L. Gras
Food Research International 173 113305 (2023)
https://doi.org/10.1016/j.foodres.2023.113305

Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition

Priti Saha, Rajesh Bajaj, Bimlesh Mann, Rajan Sharma and Surajit Mandal
International Journal of Dairy Technology 75 (2) 308 (2022)
https://doi.org/10.1111/1471-0307.12844

Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium

Marius Reiter, Michael Reitmaier and Ulrich Kulozik
ACS Food Science & Technology 2 (12) 1840 (2022)
https://doi.org/10.1021/acsfoodscitech.2c00236

Atomic force microscopy to assess the mechanical properties of individual casein micelles

Julien Bauland, Antoine Bouchoux, Thomas Croguennec, Marie-Hélène Famelart and Fanny Guyomarc'h
Food Hydrocolloids 128 107577 (2022)
https://doi.org/10.1016/j.foodhyd.2022.107577

Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification

Mengyao Huang, Cunfang Wang, Ming Cheng, Xiaoning Zhang, Hua Jiang and Jianmin Wang
LWT 153 112535 (2022)
https://doi.org/10.1016/j.lwt.2021.112535

Functional characterisation of buffalo milk protein co‐precipitate

Hemant Gawande, Sumit Arora, Vivek Sharma, Ganga S Meena and Ashish K Singh
International Journal of Dairy Technology 75 (4) 892 (2022)
https://doi.org/10.1111/1471-0307.12899

Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties

M.L. Olivares, L.M. Costabel, S.E. Zorrilla and J. de Vicente
Food Hydrocolloids 124 107335 (2022)
https://doi.org/10.1016/j.foodhyd.2021.107335

Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration

Marius Reiter, Michael Reitmaier and Ulrich Kulozik
International Dairy Journal 130 105365 (2022)
https://doi.org/10.1016/j.idairyj.2022.105365

Manufacture of magnesium-fortified Chihuahua cheese

E. Rojo-Gutiérrez, R. Sánchez-Vega, G.I. Olivas, N. Gutiérrez-Méndez, R. Baeza-Jiménez, C. Rios-Velasco and D.R. Sepúlveda
Journal of Dairy Science 105 (6) 4915 (2022)
https://doi.org/10.3168/jds.2021-21631

Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures

Simon Schiffer, Lara Vannieuwenhuyse, Chrisanty Susianto, Martin Hartinger and Ulrich Kulozik
International Dairy Journal 118 105048 (2021)
https://doi.org/10.1016/j.idairyj.2021.105048

Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

Erhan I. Sulejmani, Osman S. Boran, Aysegul Coşkun and Ali A. Hayaloglu
International Journal of Food Science & Technology 56 (9) 4455 (2021)
https://doi.org/10.1111/ijfs.15239

Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation

Simon Schiffer, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger and Ulrich Kulozik
Foods 10 (5) 1090 (2021)
https://doi.org/10.3390/foods10051090

Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts

Giovanni Barone, Jonathan O'Regan, Alan L. Kelly and James A. O'Mahony
International Dairy Journal 117 104951 (2021)
https://doi.org/10.1016/j.idairyj.2020.104951

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné
Comprehensive Reviews in Food Science and Food Safety 20 (6) 5616 (2021)
https://doi.org/10.1111/1541-4337.12844

Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions

V. Sunkesula, A. Kommineni, G.H. Meletharayil, C. Marella and L.E. Metzger
Journal of Dairy Science 104 (1) 134 (2021)
https://doi.org/10.3168/jds.2020-18937

Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

Morten Vormsborg Christiansen, Leif H. Skibsted and Lilia Ahrné
International Dairy Journal 114 104916 (2021)
https://doi.org/10.1016/j.idairyj.2020.104916

Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum

Simon Schiffer, Eva Scheidler, Tim Kiefer and Ulrich Kulozik
Foods 10 (4) 822 (2021)
https://doi.org/10.3390/foods10040822

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Thomas C. France, Alan L. Kelly, Shane V. Crowley and James A. O’Mahony
Foods 10 (9) 2091 (2021)
https://doi.org/10.3390/foods10092091

Calcium effect on the swelling behaviour and stability of casein microparticles

Jann Schulte, Manuel Stöckermann, Sebastian Thill and Ronald Gebhardt
International Dairy Journal 105 104692 (2020)
https://doi.org/10.1016/j.idairyj.2020.104692

Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts

Qian Wang, Carl Holt, Tommy Nylander and Ying Ma
Journal of Dairy Science 103 (11) 9893 (2020)
https://doi.org/10.3168/jds.2020-18829

Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

Marcio H. Nogueira, Salma Ben-Harb, Marc Schmutz, et al.
Food Hydrocolloids 105 105778 (2020)
https://doi.org/10.1016/j.foodhyd.2020.105778

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

Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

N.B. Acosta, G.A. Sihufe, B.E. Meza, F. Marino, L.M. Costabel, S.E. Zorrilla and M.L. Olivares
LWT 134 110204 (2020)
https://doi.org/10.1016/j.lwt.2020.110204

Dietary Zinc-Amino Acid Complex Does Not Affect Markers of Mammary Epithelial Integrity or Heat Stability of Milk in Mid-Lactating Cows

James E. Shaffer, Laman K. Mamedova, Jeff M. DeFrain, et al.
Biological Trace Element Research 190 (2) 349 (2019)
https://doi.org/10.1007/s12011-018-1556-y

Rennet coagulation and calcium distribution of raw milk reverse osmosis retentate

Ida Sørensen, Thao T. Le, Lotte Bach Larsen and Lars Wiking
International Dairy Journal 95 71 (2019)
https://doi.org/10.1016/j.idairyj.2019.03.010

Rheological methods to analyse the thermal aggregation of calcium enriched milks

Bárbara Erica Meza, Susana Elizabeth Zorrilla and María Laura Olivares
International Dairy Journal 97 25 (2019)
https://doi.org/10.1016/j.idairyj.2019.05.001

The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation

Yan Zhang, Yuan Li, Pengjie Wang, Qi Liang, Yiquan Zhang and Fazheng Ren
LWT 111 500 (2019)
https://doi.org/10.1016/j.lwt.2019.05.015

Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk

M. Franzoi, G. Niero, M. Penasa, M. Cassandro and M. De Marchi
Journal of Dairy Science 101 (3) 1883 (2018)
https://doi.org/10.3168/jds.2017-13419

Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate

Yingchen Lin, Alan L. Kelly, James A. O'Mahony and Timothy P. Guinee
Journal of Dairy Science 101 (8) 6799 (2018)
https://doi.org/10.3168/jds.2017-14300

Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions

Gireeshkumar Balakrishnan, Juliana V.C. Silva, Taco Nicolai, et al.
Colloids and Surfaces B: Biointerfaces 163 218 (2018)
https://doi.org/10.1016/j.colsurfb.2017.12.029

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

Sandro Charopen Machado, Vivian Fischer, Marcelo Tempel Stumpf and Sheila Cristina Bosco Stivanin
Revista Brasileira de Zootecnia 46 (4) 340 (2017)
https://doi.org/10.1590/s1806-92902017000400010

Effects of calcium chelating agents on the solubility of milk protein concentrate

Noel A McCarthy, Orla Power, Heni B Wijayanti, Philip M Kelly, Like Mao and Mark A Fenelon
International Journal of Dairy Technology 70 (3) 415 (2017)
https://doi.org/10.1111/1471-0307.12408

Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions

Erik Ayala-Bribiesca, Sylvie L. Turgeon and Michel Britten
Journal of Dairy Science 100 (4) 2454 (2017)
https://doi.org/10.3168/jds.2016-11902

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

Chun-Chi Chen and Jung-Feng Hsieh
Scientific Reports 6 (1) (2016)
https://doi.org/10.1038/srep39040

Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition

María Laura Olivares, Natalia Patricia Achkar and Susana Elizabeth Zorrilla
Dairy Science & Technology 96 (4) 525 (2016)
https://doi.org/10.1007/s13594-016-0287-0

Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility

Erik Ayala-Bribiesca, Martine Lussier, Denise Chabot, Sylvie L. Turgeon and Michel Britten
International Dairy Journal 53 1 (2016)
https://doi.org/10.1016/j.idairyj.2015.09.002

Rennet coagulation properties of UHT‐treated phosphocasein dispersions as a function of casein and NaCl concentrations

Selda Bulca, Alan Wolfschoon‐Pombo and Ulrich Kulozik
International Journal of Dairy Technology 69 (3) 328 (2016)
https://doi.org/10.1111/1471-0307.12308

Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

Prashanti Kethireddipalli and Arthur R. Hill
Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)
https://doi.org/10.1021/jf504167v

Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates

H. Eshpari, R. Jimenez-Flores, P.S. Tong and M. Corredig
Journal of Dairy Science 98 (12) 8454 (2015)
https://doi.org/10.3168/jds.2015-9856

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

Camille Broyard and Frédéric Gaucheron
Dairy Science & Technology 95 (6) 831 (2015)
https://doi.org/10.1007/s13594-015-0220-y

The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate

Glykeria Koutina, Jes C. Knudsen and Leif H. Skibsted
Dairy Science & Technology 95 (1) 63 (2015)
https://doi.org/10.1007/s13594-014-0196-z

Practical consequences of calcium addition to and removal from milk and milk products

Hilton C Deeth and Michael J Lewis
International Journal of Dairy Technology 68 (1) 1 (2015)
https://doi.org/10.1111/1471-0307.12188

Changes in Sodium, Calcium, and Magnesium Ion Concentrations That Inhibit Geobacillus Biofilms Have No Effect on Anoxybacillus flavithermus Biofilms

B. Somerton, D. Lindsay, J. Palmer, J. Brooks, S. Flint and M. W. Griffiths
Applied and Environmental Microbiology 81 (15) 5115 (2015)
https://doi.org/10.1128/AEM.01037-15

Formation and Gelation Role of Serum Protein Aggregates during the Manufacture of Milk Powder

Yan Hua Li, Wei Jun Wang, Yue Cheng Meng and Jie Chen
Journal of Food Process Engineering 38 (3) 299 (2015)
https://doi.org/10.1111/jfpe.12163

The influence of alkaline earth metal equilibria on the rheological properties of rennet-induced skim milk gels

Darren R. Cooke and Paul L. H. McSweeney
Dairy Science & Technology 94 (4) 341 (2014)
https://doi.org/10.1007/s13594-014-0166-5

Solubilization of Genistein by Caseinate Micellar System

Gemala Anjani, Akio Ohta, Kazuma Yasuhara and Tsuyoshi Asakawa
Journal of Oleo Science 63 (4) 413 (2014)
https://doi.org/10.5650/jos.ess13198

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Shane V Crowley, Alan L Kelly and James A O'Mahony
International Journal of Dairy Technology 67 (4) 474 (2014)
https://doi.org/10.1111/1471-0307.12150

The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese

Darren R Cooke and Paul LH McSweeney
Journal of Dairy Research 80 (4) 418 (2013)
https://doi.org/10.1017/S0022029913000502

Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution

S. Sandra and M. Corredig
International Dairy Journal 29 (2) 68 (2013)
https://doi.org/10.1016/j.idairyj.2012.10.011

Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy

S. Sandra, M. Ho, M. Alexander and M. Corredig
Journal of Dairy Science 95 (1) 75 (2012)
https://doi.org/10.3168/jds.2011-4713

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

Esther de Kort, Marcel Minor, Thom Snoeren, Toon van Hooijdonk and Erik van der Linden
International Dairy Journal 21 (12) 907 (2011)
https://doi.org/10.1016/j.idairyj.2011.06.007

Noncasein nitrogen analysis of ultrafiltration and microfiltration retentate

H. Zhang and L.E. Metzger
Journal of Dairy Science 94 (4) 2118 (2011)
https://doi.org/10.3168/jds.2010-3690

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

T. Ozcan, D. Horne and J.A. Lucey
Journal of Dairy Science 94 (11) 5278 (2011)
https://doi.org/10.3168/jds.2010-3932

Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability

A. Tsioulpas, A. Koliandris, A.S. Grandison and M.J. Lewis
Food Chemistry 122 (4) 1027 (2010)
https://doi.org/10.1016/j.foodchem.2010.03.063

Effects of different calcium salts on properties of milk related to heat stability

ESEREOSA D OMOARUKHE, NATTIRA ON‐NOM, ALISTAIR S GRANDISON and MICHAEL J LEWIS
International Journal of Dairy Technology 63 (4) 504 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00613.x

Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk

A. Hernández and F.M. Harte
Journal of Dairy Science 92 (11) 5357 (2009)
https://doi.org/10.3168/jds.2009-2335

The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Marianthi Faka, Mike J. Lewis, Alistair S. Grandison and Hilton Deeth
International Dairy Journal 19 (6-7) 386 (2009)
https://doi.org/10.1016/j.idairyj.2008.12.006

Thermodynamic characterization of calcium-milk protein interaction by isothermal titration calorimetry

Latha-Selvi Canabady-Rochelle, Christian Sanchez, Michel Mellema and Sylvie Banon
Dairy Science and Technology 89 (3-4) 257 (2009)
https://doi.org/10.1051/dst/2009006

Effects of reverse CO2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders

Abdul H. Klandar, Dominique Chevalier-Lucia and Alain Lagaude
Food Hydrocolloids 23 (3) 806 (2009)
https://doi.org/10.1016/j.foodhyd.2008.04.010

Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin

F. Akissi-kouame, A.H. Klandar, S. Marchesseau and A. Lagaude
International Dairy Journal 19 (6-7) 393 (2009)
https://doi.org/10.1016/j.idairyj.2009.02.002

Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

Tahar Boubellouta, Virginie Galtier and Éric Dufour
Applied Spectroscopy 63 (10) 1134 (2009)
https://doi.org/10.1366/000370209789553282

Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt

L. Ramasubramanian, C. Restuccia and H.C. Deeth
Journal of Dairy Science 91 (11) 4164 (2008)
https://doi.org/10.3168/jds.2008-1354

Influence of Calcium Salt Supplementation on Calcium Equilibrium in Skim Milk During pH Cycle

L.S. Canabady-Rochelle, C. Sanchez, M. Mellema, et al.
Journal of Dairy Science 90 (5) 2155 (2007)
https://doi.org/10.3168/jds.2006-665

Effect of Calcium Concentration on the Structure of Casein Micelles in Thin Films

P. Müller-Buschbaum, R. Gebhardt, S.V. Roth, E. Metwalli and W. Doster
Biophysical Journal 93 (3) 960 (2007)
https://doi.org/10.1529/biophysj.107.106385