Reference health
Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
11/11 checkable references clean · checked 2026-07-25
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
35 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 11 checked references that resolve
resolves10.1017/S0022029900027862
Effect of the A and B variants of both α<sub>s1</sub>- and κ-casein on bovine casein micelle solvation and κ-casein content
resolves10.1017/S0022029900024651
Separation of casein aggregates cross-linked by colloidal calcium phosphate from bovine casein micelles by high performance gel chromatography in the presence of urea
resolves10.1017/S002202990002700X
Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature
resolves10.1111/j.1365-2621.1988.tb10223.x
Reaction Kinetics of the Denaturation of Whey Proteins in Milk
resolves10.1017/S0022029900033082
Effects of colloidal calcium phosphate content and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles
resolves10.1017/S0022029900014904
Physico-chemical properties of casein micelles reformed from urea-treated milk
resolves10.1017/S0022029900024845
Heat stability of milk: further studies on the pH-dependent dissociation of micellar κ-casein
resolves10.1016/0005-2795(73)90246-8
A model for the formation and structure of casein micelles from subunits of variable composition
The 35 references without a DOI — listed, not checked
no DOI — not checkedThe relative importance of protein and mineral concentrations on the dissociation of κ-casein from the micelles in heated reconstituted skim milk
no DOI — not checkedatypb5/atypb6
no DOI — not checkedatypb11/atypb12
no DOI — not checkedatypb13/atypb14
no DOI — not checkedatypb15/atypb16
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no DOI — not checkedatypb21/atypb22
no DOI — not checkedatypb23/atypb24
no DOI — not checkedatypb25/atypb26
no DOI — not checkedatypb27/atypb28
no DOI — not checkedDevelopments in Dairy Chemistry-3. Lactose and Minor Constituents
no DOI — not checkedatypb31/atypb32
no DOI — not checkedatypb35/atypb36
no DOI — not checkedatypb37/atypb38
no DOI — not checkedatypb39/atypb40
no DOI — not checkedatypb41/atypb42
no DOI — not checkedatypb45/atypb46
no DOI — not checkedatypb47/atypb48
no DOI — not checkedatypb49/atypb50
no DOI — not checkedatypb51/atypb52
no DOI — not checkedatypb53/atypb54
no DOI — not checkedatypb55/atypb56
no DOI — not checkedatypb59/atypb60
no DOI — not checkedatypb61/atypb62
no DOI — not checkedatypb65/atypb66
no DOI — not checkedDevelopments in Dairy Chemistry-1. Proteins
no DOI — not checkedatypb69/atypb70
no DOI — not checkedatypb71/atypb72
no DOI — not checkedatypb73/atypb74
no DOI — not checkedatypb77/atypb78
no DOI — not checkedDevelopments in Dairy Chemistry-1. Proteins
no DOI — not checkedThe Hydrophobic Effect. Formation of Micelles and Biological Membranes
no DOI — not checkedatypb85/atypb86
no DOI — not checkedMilk Proteins: Chemistry and Molecular Biology, Vol II
no DOI — not checkedatypb91/atypb92
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