This paper reviews the literature on the interactions of the caseins and suggests that the
state of association of these proteins is governed by a balance of attractive hydrophobic …

Acidified milk products like yoghurt are an important food product but there are relatively few
reports on the mechanisms involved in gel formation and the effects of processing variables …

Publisher Summary The casein micelle is an important and characteristic macromolecular
assembly of mammalian biology, occurring in all milks that are examined. They form a …

In this chapter, we aim to present a consistent description of the structure and functions of
caseins and the casein micelle. Function, it must be stressed, is interpreted here to mean …

Various models of the assembly and structure of the casein micelle are critically reviewed.
The subunit and Holt models are revealed to be products of muddled thinking and subject to …

The industrial market depends intensely on wood-based composites for buildings, furniture,
and construction, involving significant developments in wood glues since 80% of wood …

The model of the casein micelle as a roughly spherical, fairly swollen particle of about
100nm diameter with a hairy outer layer, is now generally accepted. Several workers have …

Measurements of the release of Ca, Mg and inorganic phosphate (Pi) from the casein
micelles of bovine milk have been made, as functions of the pH, in the range 4· 9–6· 7, and …

The dissociation of caseins of different types from casein micelles in milk, acidified to
different pH values in the range 4· 9–6· 7, and at temperatures of 4, 20 and 30° C, has been …

The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein
micelle size and the gelation properties of the pH adjusted and restored samples were …