A typical casein micelle contains thousands of casein molecules, most of which form
thermodynamically stable complexes with nanoclusters of amorphous calcium phosphate …

The internal structure of casein micelles was studied by calculating the small-angle neutron
and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of …

The majority of the protein in cow's milk is contained in the particles known as casein
micelles. This review describes the main structural features of these particles and the …

Bioactive food components have potential health benefits but are highly susceptible for
degradation under adverse conditions such as light, pH, temperature and oxygen …

Casein molecules are used in food industry as ingredients. They can be used as isolated
forms and under micellar form consisting in an association of different casein molecules and …

A review is made of the different structural principles involved in the assembly of the casein
micellar particles present in mammalian milks. The properties of the constituent casein …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Normal bovine milk contains about 3.5% protein. The concentration changes significantly
during lactation, especially during the first few days post-partum; the greatest change occurs …

Background The increasing demands from consumers for fresh-like'minimally'processed
foods have led to unprecedented research into novel non-thermal food processing …

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 …