Nanotechnology offers the food industry a number of new approaches for improving the
quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from …

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 …

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 …

Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

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 …

By studying the hydration of casein micelles using a variety of techniques, a distinction could
be made between water that appeared bound by the protein (∼ 0.5 gg− 1 protein), water …

This article details recent research conducted on the complexation between milk proteins
and polysaccharides and the properties of the complexes, and the application of such …