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Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

Journal of dairy science, 2010-05, Vol.93 (5), p.1910-1917

2010

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Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese

Journal of dairy science, 2008-02, Vol.91 (2), p.513-522

2008

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Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements

Current applied physics, 2004-04, Vol.4 (2), p.362-365

2004

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Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

Journal of dairy science, 2015-05, Vol.98 (5), p.2843-2852

2015

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Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate

Journal of dairy science, 2014-09, Vol.97 (9), p.5371-5382

2014

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Historical perspective on: Infrared chemiluminescence study of the reaction Cl+HI→HCl+I at enhanced collision energies [Volume 12, Issue 1, 1 December 1971, Pages 144–149]

Chemical physics letters, 2013-12, Vol.589, p.2-2

2013

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Letter to the editor: Casein micelles or casein supramolecules?

Journal of dairy science, 2010-08, Vol.93 (8), p.3403-3403

Horne, D.S.

2010

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Reprint of: Infrared chemiluminescence study of the reaction Cl+HI→HCl+I at enhanced collision energies

Chemical physics letters, 2013-12, Vol.589, p.3-6

2013

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Formation and structure of acidified milk gels

International dairy journal, 1999-03, Vol.9 (3), p.261-268

Horne, David S

1999

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Sensory properties of Cheddar cheese: changes during maturation

Food research international, 1995, Vol.28 (6), p.561-568

1995

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Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

Food hydrocolloids, 2001-05, Vol.15 (3), p.233-237

2001

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Application of diffusing-wave spectroscopy to particle sizing in concentrated dispersions

Colloids and surfaces. A, Physicochemical and engineering aspects, 1993-09, Vol.77 (1), p.1-8

1993

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Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy

Food hydrocolloids, 2005, Vol.19 (2), p.279-287

2005

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A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii)

Archives of biochemistry and biophysics, 2007-11, Vol.467 (1), p.107-118

2007

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Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy

Journal of colloid and interface science, 2003-08, Vol.264 (2), p.502-508

2003

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Casein: Micellar Structure (Dual-Binding Model)

Reference Module in Food Science, 2016

Horne, D.S.

2016

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role of alphas1-casein in the structure of caprine casein micelles

International dairy journal, 1999, Vol.9 (3/6), p.173-178

1999

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Milk protein-carrageenan interactions

Food hydrocolloids, 1997, Vol.11 (1), p.101-107

1997

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Influence of whey protein denaturation on κ-carrageenan gelation

Colloids and surfaces, B, Biointerfaces, 1999-01, Vol.12 (3), p.299-308

1999

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Electrostatic Interactions in Adsorbed Protein Layers Probed by a Sedimentation Technique

Journal of colloid and interface science, 1998-10, Vol.206 (1), p.138-145

1998

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Neutron Reflectivity Study of Competitive Adsorption of beta;-Lactoglobulin and Nonionic Surfactant at the Air–Water Interface

International dairy journal, 1998-02, Vol.8 (2), p.73-77

1998

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Milk composition and lactation of beta-casein-deficient mice

Proceedings of the National Academy of Sciences - PNAS, 1994-06, Vol.91 (13), p.6138-6142

1994

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Size-related differences in bovine casein micelles

Biochimica et biophysica acta. General subjects, 1989-06, Vol.991 (3), p.383-387

1989

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Milk Salts: Technological Significance

Advanced Dairy Chemistry, 2009, p.351-389

2009

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Sensory properties of hard cheese: Identification of key attributes

International dairy journal, 1995, Vol.5 (2), p.157-177

1995

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Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese

Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements

Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate

Historical perspective on: Infrared chemiluminescence study of the reaction Cl+HI→HCl+I at enhanced collision energies [Volume 12, Issue 1, 1 December 1971, Pages 144–149]

Letter to the editor: Casein micelles or casein supramolecules?

Reprint of: Infrared chemiluminescence study of the reaction Cl+HI→HCl+I at enhanced collision energies

Formation and structure of acidified milk gels

Sensory properties of Cheddar cheese: changes during maturation

Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

Application of diffusing-wave spectroscopy to particle sizing in concentrated dispersions

Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy

A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii)

Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy

Casein: Micellar Structure (Dual-Binding Model)

role of alphas1-casein in the structure of caprine casein micelles

Milk protein-carrageenan interactions

Influence of whey protein denaturation on κ-carrageenan gelation

Electrostatic Interactions in Adsorbed Protein Layers Probed by a Sedimentation Technique

Neutron Reflectivity Study of Competitive Adsorption of beta;-Lactoglobulin and Nonionic Surfactant at the Air–Water Interface

Milk composition and lactation of beta-casein-deficient mice

Size-related differences in bovine casein micelles

Milk Salts: Technological Significance

Sensory properties of hard cheese: Identification of key attributes

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