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Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/978-1-4419-8602-3_29openalex-snapshot
Manufacture and Properties of Milk Powders
inferredcites →https://doi.org/10.1016/0301-4622(80)80017-2openalex-snapshot
A mechanism for the chymosin-induced flocculation of casein micelles
inferredcites →https://doi.org/10.1016/0924-2244(93)90025-6openalex-snapshot
Advanced dairy chemistry — 1: Proteins
inferredcites →https://doi.org/10.1016/j.foodres.2005.09.010openalex-snapshot
Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
inferredcites →https://doi.org/10.1016/j.idairyj.2005.04.001openalex-snapshot
Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2005.11.013openalex-snapshot
Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2007.01.005openalex-snapshot
The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk
inferredcites →https://doi.org/10.1016/j.idairyj.2007.03.011openalex-snapshot
Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles
inferredcites →https://doi.org/10.1016/j.idairyj.2010.06.003openalex-snapshot
Protein interactions in heat-treated milk and effect on rennet coagulation
inferredcites →https://doi.org/10.1016/j.jcis.2007.01.021openalex-snapshot
The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy
inferredcites →https://doi.org/10.1016/j.lwt.2005.08.002openalex-snapshot
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
inferredcites →https://doi.org/10.1016/s0958-6946(03)00120-1openalex-snapshot
Casein–whey protein interactions in heated milk: the influence of pH
inferredcites →https://doi.org/10.1017/s0022029900027400openalex-snapshot
Comparative study by HPLC of caseinomacropeptides from cows', ewes' and goats' milk
inferredcites →https://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
inferredcites →https://doi.org/10.1021/jf0211783openalex-snapshot
Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk
inferredcites →https://doi.org/10.1021/jf025673aopenalex-snapshot
Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
inferredcites →https://doi.org/10.1021/jf0512306openalex-snapshot
Effects of Added Sodium Caseinate on the Formation of Particles in Heated Milk
inferredcites →https://doi.org/10.1021/jf060284sopenalex-snapshot
Controlled Proteolysis and the Properties of Milk Gels
inferredcites →https://doi.org/10.1021/jf060961iopenalex-snapshot
Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
inferredcites →https://doi.org/10.1021/jf0631427openalex-snapshot
Aggregation of Rennet-Altered Casein Micelles at Low Temperatures
inferredcites →https://doi.org/10.1021/jf0705771openalex-snapshot
Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates
inferredcites →https://doi.org/10.1021/la0519958openalex-snapshot
Interactions between Denatured Milk Serum Proteins and Casein Micelles Studied by Diffusing Wave Spectroscopy
inferredcites →https://doi.org/10.1051/lait:2007027openalex-snapshot
Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73740-0openalex-snapshot
Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/fsn3.3868openalex-snapshot
Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches
inferred← citeshttps://doi.org/10.1007/s13594-014-0173-6openalex-snapshot
Heat stability of yak micellar casein as affected by heat treatment temperature and duration
inferred← citeshttps://doi.org/10.1016/b978-0-12-374039-7.00008-8openalex-snapshot
The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
inferred← citeshttps://doi.org/10.1016/b978-0-12-404610-8.00003-7openalex-snapshot
The Basis of Structure in Dairy-Based Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-405171-3.00009-xopenalex-snapshot
The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
inferred← citeshttps://doi.org/10.1016/b978-0-12-815251-5.00009-8openalex-snapshot
The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk
inferred← citeshttps://doi.org/10.1016/b978-0-12-815251-5.00019-0openalex-snapshot
Structural changes to milk protein products during gastrointestinal digestion
inferred← citeshttps://doi.org/10.1016/b978-0-12-821445-9.00012-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.carbpol.2018.12.015openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.04.028openalex-snapshot
Acid and rennet-induced coagulation behavior of casein micelles with modified structure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.09.028openalex-snapshot
Characterization of the microstructure of dairy systems using automated image analysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.12.004openalex-snapshot
Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.07.023openalex-snapshot
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.112274openalex-snapshot
Multiscale insights into starch–milk protein gels: A rheological and spectral imaging approach
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112030openalex-snapshot
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
inferred← citeshttps://doi.org/10.1016/j.foohum.2023.08.014openalex-snapshot
Partitioning of individual caseins between rennet curd and whey: Impact of pre-acidification and pre-salting of reconstituted skim milk
inferred← citeshttps://doi.org/10.1016/j.foostr.2025.100423openalex-snapshot
Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity
inferred← citeshttps://doi.org/10.1016/j.idairyj.2014.06.006openalex-snapshot
Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk
inferred← citeshttps://doi.org/10.1016/j.idairyj.2015.01.017openalex-snapshot
The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature
inferred← citeshttps://doi.org/10.1016/j.idairyj.2015.11.008openalex-snapshot
Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties
inferred← citeshttps://doi.org/10.1016/j.idairyj.2016.09.005openalex-snapshot
Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels
inferred← citeshttps://doi.org/10.1016/j.idairyj.2017.08.006openalex-snapshot
Characterization of buttermilk serum fractions and their effect on rennet-induced coagulation of casein micelle dispersions
inferred← citeshttps://doi.org/10.1016/j.idairyj.2017.11.007openalex-snapshot
Fundamental characterisation of caseins harvested by dissolved air flotation from dairy wastewater and comparison with skim milk powder
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105095openalex-snapshot
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105179openalex-snapshot
Rennet coagulation of heated milk: A review
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.105945openalex-snapshot
Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation
inferred← citeshttps://doi.org/10.1016/j.idairyj.2025.106345openalex-snapshot
Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour
inferred← citeshttps://doi.org/10.1016/j.idairyj.2025.106354openalex-snapshot
Milk gel formation and properties: impact of whey protein aggregates
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2023.111933openalex-snapshot
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2024.112457openalex-snapshot
Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b04628openalex-snapshot
Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b01697openalex-snapshot
Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making
inferred← citeshttps://doi.org/10.1021/jf201198sopenalex-snapshot
Rennet-Induced Aggregation of Heated pH-Adjusted 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/10.1039/c6fo00228eopenalex-snapshot
The formation and breakdown of structured clots from whole milk during gastric digestion
inferred← citeshttps://doi.org/10.1039/d0fo02870copenalex-snapshot
Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species
inferred← citeshttps://doi.org/10.1111/1471-0307.12838openalex-snapshot
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images
inferred← citeshttps://doi.org/10.1111/1471-0307.13003openalex-snapshot
Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey
inferred← citeshttps://doi.org/10.1111/jfpp.16918openalex-snapshot
Effect of Saccharomyces cerevisiae ‐inoculated milk on the quality of cheese‐like products during storage
inferred← citeshttps://doi.org/10.1146/annurev-food-022811-101214openalex-snapshot
The Structure of the Casein Micelle of Milk and Its Changes During Processing
inferred← citeshttps://doi.org/10.3168/jds.2014-8356openalex-snapshot
Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing
inferred← citeshttps://doi.org/10.3168/jds.2016-11764openalex-snapshot
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk
inferred← citeshttps://doi.org/10.3168/jds.2016-12473openalex-snapshot
Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties
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.2020-18779openalex-snapshot
Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion
inferred← citeshttps://doi.org/10.3168/jds.2021-21592openalex-snapshot
Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk
inferred← citeshttps://doi.org/10.3390/foods12163032openalex-snapshot
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review
inferred← citeshttps://doi.org/10.3390/foods13223683openalex-snapshot
Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies
inferred← citeshttps://doi.org/10.3390/ijms25031768openalex-snapshot
Wet-Spun Chitosan–Sodium Caseinate Fibers for Biomedicine: From Spinning Process to Physical Properties
inferred← citeshttps://doi.org/10.52763/pjsir.biol.sci.64.3.2021.301.306openalex-snapshot
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