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Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1006/fstl.2000.0665openalex-snapshot
Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk
inferredcites →https://doi.org/10.1007/bf01025088openalex-snapshot
Reexamination of the polymeric distributions of κ-casein isolated from bovine milk
inferredcites →https://doi.org/10.1016/0003-9861(88)90288-3openalex-snapshot
Determination of the quaternary structural states of bovine casein by small-angle X-ray scattering: Submicellar and micellar forms
inferredcites →https://doi.org/10.1016/0958-6946(93)90074-aopenalex-snapshot
Thermostability of skimmilk with modified casein/whey protein content
inferredcites →https://doi.org/10.1016/0963-9969(95)00058-5openalex-snapshot
Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk
inferredcites →https://doi.org/10.1016/s0021-9673(01)88619-2openalex-snapshot
Phenotyping of bovine milk proteins by reversed-phase high-performance liquid chromatography
inferredcites →https://doi.org/10.1016/s0021-9673(01)92451-3openalex-snapshot
Rapid analysis of bovine milk proteins by fast protein liquid chromatography
inferredcites →https://doi.org/10.1016/s0958-6946(97)00010-1openalex-snapshot
Chromatographic elution profiles, electrophoretic properties and free amino and sulphydryl group contents of commercial sodium caseinates
inferredcites →https://doi.org/10.1016/s0958-6946(99)00063-1openalex-snapshot
Disulphide-linked caseins and casein micelles
inferredcites →https://doi.org/10.1016/s0958-6946(99)00066-7openalex-snapshot
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
inferredcites →https://doi.org/10.1016/s0958-6946(99)00074-6openalex-snapshot
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
inferredcites →https://doi.org/10.1017/s002202990002032xopenalex-snapshot
Effect of heat on α-lactalbumin and β-lactoglobulin in bovine milk
inferredcites →https://doi.org/10.1017/s0022029900021208openalex-snapshot
Heat-induced association of β-lactoglobulin and casein micelles
inferredcites →https://doi.org/10.1017/s0022029900023980openalex-snapshot
Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis
inferredcites →https://doi.org/10.1017/s0022029901004915openalex-snapshot
Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles
inferredcites →https://doi.org/10.1017/s0022029997002380openalex-snapshot
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
inferredcites →https://doi.org/10.1017/s0022029998003057openalex-snapshot
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
inferredcites →https://doi.org/10.1021/jf00077a003openalex-snapshot
Interaction between .kappa.-casein and .beta.-lactoglobulin: possible mechanism
inferredcites →https://doi.org/10.1021/jf00077a004openalex-snapshot
A continuous spectrophotometric screening assay for glucoamylase
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Changes in carbohydrate and protein content and composition of developing almond seeds
inferredcites →https://doi.org/10.1021/jf960507mopenalex-snapshot
Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
inferredcites →https://doi.org/10.1021/jf9707344openalex-snapshot
Polymerization Model for Prediction of Heat-Induced Protein Denaturation and Viscosity Changes in Milk
inferredcites →https://doi.org/10.1021/jf9802474openalex-snapshot
Formation of Stable Covalent Dimer Explains the High Solubility at pH 4.6 of Lactose−β-Lactoglobulin Conjugates Heated near Neutral pH
inferredcites →https://doi.org/10.1038/203517a0openalex-snapshot
Structure of the β-Lactoglobulin Tetramer
inferredcites →https://doi.org/10.1038/203519a0openalex-snapshot
Properties of the Penicillin Deacylase Enzyme of Escherichia coli
inferredcites →https://doi.org/10.1046/j.1365-2621.1999.00318.xopenalex-snapshot
Glycation of bovine β-Lactoglobulin: effect on the protein structure
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb15910.xopenalex-snapshot
Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios
inferredcites →https://doi.org/10.1111/j.1432-1033.1992.tb17040.xopenalex-snapshot
The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein
inferredcites →https://doi.org/10.1126/science.7809612openalex-snapshot
Structure-Based Design of Transcription Factors
inferredcites →https://doi.org/10.3168/jds.s0022-0302(69)86520-3openalex-snapshot
Zonal Ultracentrifugation of β-Lactoglobulin and κ-Casein Complexes Induced by Heat
inferredcites →https://doi.org/10.3168/jds.s0022-0302(69)86521-5openalex-snapshot
Uptake of Labeled Long Chain Fatty Acids in Vivo and in Vitro by Different Phospholipids in Milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(82)82512-5openalex-snapshot
Interaction of κ-Casein with Immobilized β-Lactoglobulin
inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79355-3openalex-snapshot
Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Heat Treatment of Milk During Powder Manufacture Increases Casein Resistance to Simulated Infant Digestion
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The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
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Post-translational Modifications of Caseins
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The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
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Posttranslational modifications of caseins
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The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk
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Stability of Proteins During Processing and Storage
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Formules infantiles et lait maternel : leur digestion est-elle identique ?
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Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet
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Hydrophilic lecithins protect milk proteins against heat-induced aggregation
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Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk
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The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids
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The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent
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Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability
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Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating
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Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage
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Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment
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Characterization of protein aggregates in cream and skimmed human milk after heat and high-pressure pasteurization treatments
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Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy
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The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy
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Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach
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Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.04.010openalex-snapshot
Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2022.111391openalex-snapshot
Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109756openalex-snapshot
Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112729openalex-snapshot
The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products
inferred← citeshttps://doi.org/10.1016/j.smallrumres.2012.06.013openalex-snapshot
Heat induced casein–whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk
inferred← citeshttps://doi.org/10.1016/j.tifs.2006.02.004openalex-snapshot
Does homogenization affect the human health properties of cow's milk?
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2014.03.034openalex-snapshot
Ultrasound improves the renneting properties of milk
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2018.08.015openalex-snapshot
Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios
inferred← citeshttps://doi.org/10.1016/s1359-0294(03)00092-xopenalex-snapshot
Influence of thermal processing on the properties of dairy colloids
inferred← citeshttps://doi.org/10.1017/s002202990500107xopenalex-snapshot
Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration
inferred← citeshttps://doi.org/10.1017/s0022029905001627openalex-snapshot
pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2
inferred← citeshttps://doi.org/10.1017/s0022029908003555openalex-snapshot
On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
inferred← citeshttps://doi.org/10.1017/s0022029913000186openalex-snapshot
Regulation of milk protein solubility by a whey-derived proline-rich peptide product
inferred← citeshttps://doi.org/10.1017/s0022029913000721openalex-snapshot
Ultrasound effects on the assembly of casein micelles in reconstituted skim milk
inferred← citeshttps://doi.org/10.1017/s002202991700019xopenalex-snapshot
Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins
inferred← citeshttps://doi.org/10.1017/s002202991700084xopenalex-snapshot
Effect of heat-induced κ-casein dissociation on acid coagulation of milk
inferred← citeshttps://doi.org/10.1017/s0022029922000103openalex-snapshot
Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c01689openalex-snapshot
Proteomic Characterization of Native and Rearranged Disulfide Bonds in Proteins from Thermally Treated and Commercial Milk Samples
inferred← citeshttps://doi.org/10.1021/acsanm.5c03429openalex-snapshot
Elongated Carbon Dots with Ratiometric Fluorescence for Biomedical pH Sensing
inferred← citeshttps://doi.org/10.1021/jf051304dopenalex-snapshot
Heat Markers and Quality Indexes of Industrially Heat-Treated [15N] Milk Protein Measured in Rats
inferred← citeshttps://doi.org/10.1021/jf0722304openalex-snapshot
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
inferred← citeshttps://doi.org/10.1021/jf100372bopenalex-snapshot
Investigation of the Colloidal Interactions at Play in Combined Acidification and Rennet of Different Heat-Treated Milks
inferred← citeshttps://doi.org/10.1021/jf1010879openalex-snapshot
Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk
inferred← citeshttps://doi.org/10.1021/jf102808fopenalex-snapshot
Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering
inferred← citeshttps://doi.org/10.1021/jf103943eopenalex-snapshot
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
inferred← citeshttps://doi.org/10.1021/jf205297popenalex-snapshot
Effects of Adding Low Levels of a Disulfide Reducing Agent on the Disulfide Interactions of β-Lactoglobulin and κ-Casein in Skim Milk
inferred← citeshttps://doi.org/10.1021/jf504167vopenalex-snapshot
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
inferred← citeshttps://doi.org/10.1021/jf804042kopenalex-snapshot
Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy
inferred← citeshttps://doi.org/10.1021/jf900518nopenalex-snapshot
Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk
inferred← citeshttps://doi.org/10.1039/9781788016155-00029openalex-snapshot
The Role of Proteins in the Development of Food Structure
inferred← citeshttps://doi.org/10.1039/c0sm00806kopenalex-snapshot
On the structural models of bovine casein micelles—review and possible improvements
inferred← citeshttps://doi.org/10.1039/c2sm27540fopenalex-snapshot
Colloidal properties of concentrated heated milk
inferred← citeshttps://doi.org/10.1039/c4ra14432eopenalex-snapshot
Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk
inferred← citeshttps://doi.org/10.1051/dst:2007048openalex-snapshot
Role of protein aggregation in heat-induced heat stability during milk powder manufacture
inferred← citeshttps://doi.org/10.1051/dst:2008033openalex-snapshot
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
inferred← citeshttps://doi.org/10.1051/lait:2005037openalex-snapshot
Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk
inferred← citeshttps://doi.org/10.1051/lait:2005046openalex-snapshot
Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
inferred← citeshttps://doi.org/10.1051/lait:2007003openalex-snapshot
Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions
inferred← citeshttps://doi.org/10.1051/lait:2007029openalex-snapshot
The casein micelle and its reactivity
inferred← citeshttps://doi.org/10.1080/00071660701691284openalex-snapshot
Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions
inferred← citeshttps://doi.org/10.1080/10408398.2012.736435openalex-snapshot
Effect of Processing Technologies on the Allergenicity of Food Products
inferred← citeshttps://doi.org/10.1080/10408398.2019.1651248openalex-snapshot
Composition, physicochemical properties of pea protein and its application in functional foods
inferred← citeshttps://doi.org/10.1080/10408398.2025.2453096openalex-snapshot
Digestion of food proteins: the role of pepsin
inferred← citeshttps://doi.org/10.1080/10942912.2015.1091474openalex-snapshot
Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel
inferred← citeshttps://doi.org/10.1080/10942912.2016.1193515openalex-snapshot
Gelation properties of partially renneted milk
inferred← citeshttps://doi.org/10.1080/10942912.2021.1937209openalex-snapshot
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review
inferred← citeshttps://doi.org/10.1111/1471-0307.12142openalex-snapshot
Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt
inferred← citeshttps://doi.org/10.1111/1471-0307.12218openalex-snapshot
Effect of pH on the formation of serum heat‐induced protein aggregates in heated yak milk
inferred← citeshttps://doi.org/10.1111/1471-0307.12348openalex-snapshot
Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor
inferred← citeshttps://doi.org/10.1111/1541-4337.12105openalex-snapshot
Stability of Whey Proteins during Thermal Processing: A Review
inferred← citeshttps://doi.org/10.1111/1750-3841.14663openalex-snapshot
Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage
inferred← citeshttps://doi.org/10.1111/ijfs.12174openalex-snapshot
Are disulphide bonds formed during acid gelation of preheated milk?
inferred← citeshttps://doi.org/10.1111/j.1745-4557.2012.00444.xopenalex-snapshot
HEAT‐INDUCED PROTEIN AGGREGATES AND DIFFERENCE IN THE TEXTURAL PROPERTIES OF WHOLE MILK GEL
inferred← citeshttps://doi.org/10.1111/jfpe.12163openalex-snapshot
Formation and Gelation Role of Serum Protein Aggregates during the Manufacture of Milk Powder
inferred← citeshttps://doi.org/10.1111/jfpe.12236openalex-snapshot
Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate
inferred← citeshttps://doi.org/10.1111/jfpp.13236openalex-snapshot
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values
inferred← citeshttps://doi.org/10.1111/jtxs.12492openalex-snapshot
Acid induced gelation behavior of skim milk concentrated by membrane filtration
inferred← citeshttps://doi.org/10.1155/2021/5569917openalex-snapshot
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
inferred← citeshttps://doi.org/10.1201/b11768-13openalex-snapshot
Bioavailability and Safety of Food Peptides
inferred← citeshttps://doi.org/10.1201/b11768-9openalex-snapshot
Heat-Induced Casein–Whey Protein Interactions
inferred← citeshttps://doi.org/10.1271/bbb.90254openalex-snapshot
Rennet-Induced Aggregation and Curd Formation from Skimmed Milk Powders Prepared under Different Sterilizing Conditions
inferred← citeshttps://doi.org/10.14295/2238-6416.v69i3.279openalex-snapshot
PARÂMETROS DE TEXTURA EM QUEIJOS PROCESSADOS: INFLUÊNCIA DA UTILIZAÇÃO DE CONCENTRADOS PROTEICOS DE LEITE E DE SORO
inferred← citeshttps://doi.org/10.15690/vsp.v12i1.562openalex-snapshot
TOLERANCE OF MILK FORMULAS FOR INFANTS AND THE PROBLEM OF QUALITATIVE PROTEIN COMPOSITION
inferred← citeshttps://doi.org/10.21608/jfds.2023.227934.1125openalex-snapshot
The Influence of High Heat Treatment at Alkaline Ph on Physicochemical and Isomerization of Lactose to Lactulose of Skim Milk
inferred← citeshttps://doi.org/10.2298/bg20121031radovanovicopenalex-snapshot
The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer
inferred← citeshttps://doi.org/10.25439/rmt.27576432openalex-snapshot
Effects of pulsed electric field processing and ultrasound processing on the physicochemical and functional properties of proteins in milk
inferred← citeshttps://doi.org/10.26180/4564030openalex-snapshot
Effect of concentration, pH and added chelating agents on the colloidal properties of heated reconstituted skim milk
inferred← citeshttps://doi.org/10.3136/fstr.15.631openalex-snapshot
Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process
inferred← citeshttps://doi.org/10.3136/fstr.23.249openalex-snapshot
Heat-induced Aggregation of Casein in Reconstituted Skimmed Milk at pH 3.30 – 3.55
inferred← citeshttps://doi.org/10.3136/fstr.23.743openalex-snapshot
Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation
inferred← citeshttps://doi.org/10.3168/jds.2007-0525openalex-snapshot
Rheological Properties of Rennet Gels Containing Milk Protein Concentrates
inferred← citeshttps://doi.org/10.3168/jds.2007-0875openalex-snapshot
Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties
inferred← citeshttps://doi.org/10.3168/jds.2009-2629openalex-snapshot
Modification to the renneting functionality of casein micelles caused by nonionic surfactants
inferred← citeshttps://doi.org/10.3168/jds.2012-5777openalex-snapshot
Binding of vitamin A by casein micelles in commercial skim milk
inferred← citeshttps://doi.org/10.3168/jds.2013-7567openalex-snapshot
Calcium release from milk concentrated by ultrafiltration and diafiltration
inferred← citeshttps://doi.org/10.3168/jds.2014-7996openalex-snapshot
Genetic parameters for rennet- and acid-induced coagulation properties in milk from Swedish Red dairy cows
inferred← citeshttps://doi.org/10.3168/jds.2016-11278openalex-snapshot
Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk
inferred← citeshttps://doi.org/10.3168/jds.2018-14407openalex-snapshot
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
inferred← citeshttps://doi.org/10.3168/jds.2018-15943openalex-snapshot
Invited review: Understanding the behavior of caseins in milk concentrates
inferred← citeshttps://doi.org/10.3168/jds.2020-18493openalex-snapshot
Time-dependent aggregation of casein micelle concentrates
inferred← citeshttps://doi.org/10.3168/jds.2022-22088openalex-snapshot
The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation
inferred← citeshttps://doi.org/10.3168/jds.2022-22483openalex-snapshot
Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk
inferred← citeshttps://doi.org/10.3168/jds.2024-25103openalex-snapshot
Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storage
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(05)72833-2openalex-snapshot
β-Lactoglobulin is a Thermal Marker in Processed Milk as Studied by Electrophoresis and Circular Dichroic Spectra
inferred← citeshttps://doi.org/10.3177/jnsv.55.296openalex-snapshot
Preparation of Fresh Cheese from Caprine Milk as a Model for the Reduction of Allergenicity
inferred← citeshttps://doi.org/10.3390/dairy4040047openalex-snapshot
The Protein Composition of Bovine Milk from Once-a-Day and Twice-a-Day Milking Production Systems in New Zealand
inferred← citeshttps://doi.org/10.3390/fermentation12090398openalex-snapshot
Novel Probiotic Frozen Yogurt Formulated with Baked Fermented Milk: Physicochemical, Microbiological, and Sensory Characteristics
inferred← citeshttps://doi.org/10.3390/foods11070926openalex-snapshot
Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy
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