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On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins

Journal of dairy research, 2008-11, Vol.75 (4), p.415-421

Anema, Skelte G

2008

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β‑Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

Journal of agricultural and food chemistry, 2013-08, Vol.61 (32), p.7817-7828

2013

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Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk

Journal of agricultural and food chemistry, 1996, Vol.44 (2), p.422-428

1996

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Methods to determine denaturation and aggregation of proteins in low-, medium-and high-heat skim milk powders

Lait, 2007-07, Vol.87 (4-5), p.251-268

2007

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Pressure-Induced Denaturation of β-Lactoglobulin in Skim Milk: Effect of Milk Concentration

Journal of agricultural and food chemistry, 2012-07, Vol.60 (26), p.6565-6570

Anema, Skelte G

2012

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Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Innovative food science & emerging technologies, 2010-10, Vol.11 (4), p.616-622

2010

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Calcium ion binding to native and heat treated β-lactoglobulin genetic variants

International dairy journal, 2024-12, Vol.159, p.106057, Article 106057

Anema, Skelte G.

2024

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Modulating β‑Lactoglobulin Nanofibril Self-Assembly at pH 2 Using Glycerol and Sorbitol

Biomacromolecules, 2014-01, Vol.15 (1), p.95-103

2014

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Effect of pH at pressure treatment on the acid gelation of skim milk

Innovative food science & emerging technologies, 2010-04, Vol.11 (2), p.265-273

Anema, Skelte G.

2010

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Whey Protein Nanofibrils: The Environment–Morphology–Functionality Relationship in Lyophilization, Rehydration, and Seeding

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5229-5236

2012

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Glycation as a Tool To Probe the Mechanism of β‑Lactoglobulin Nanofibril Self-Assembly

Journal of agricultural and food chemistry, 2014-04, Vol.62 (14), p.3269-3278

2014

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Storage stability and age gelation of reconstituted ultra-high temperature skim milk

International dairy journal, 2017-12, Vol.75, p.56-67

Anema, Skelte G.

2017

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The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase

International dairy journal, 2023-12, Vol.147, p.105771, Article 105771

Anema, Skelte G.

2023

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Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

International dairy journal, 2008-03, Vol.18 (3), p.228-235

Anema, Skelte G.

2008

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Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures

Food research international, 2013-11, Vol.54 (1), p.111-117

2013

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Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

Journal of agricultural and food chemistry, 2013-07, Vol.61 (29), p.7142-7149

2013

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Co-acervates of lactoferrin and caseins

Soft matter, 2012-01, Vol.8 (16), p.4471-4478

2012

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Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

Journal of dairy research, 2003-02, Vol.70 (1), p.73-83

2003

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Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Journal of agricultural and food chemistry, 2003-03, Vol.51 (6), p.1640-1646

2003

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Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8413-8422

2011

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Lactoferrin binding to transglutaminase cross-linked casein micelles

International dairy journal, 2012-09, Vol.26 (1), p.83-87

2012

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Interaction of Lactoferrin and Lysozyme with Casein Micelles

Biomacromolecules, 2011-11, Vol.12 (11), p.3970-3976

2011

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Layering of proteins in stored UHT milk samples

International dairy journal, 2022-06, Vol.129, p.105345, Article 105345

Anema, Skelte G.

2022

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Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level

Food research international, 2014-08, Vol.62, p.128-136

2014

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Coacervates of lysozyme and β-casein

Journal of colloid and interface science, 2013-05, Vol.398, p.255-261

2013

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On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins

β‑Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk

Methods to determine denaturation and aggregation of proteins in low-, medium-and high-heat skim milk powders

Pressure-Induced Denaturation of β-Lactoglobulin in Skim Milk: Effect of Milk Concentration

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Calcium ion binding to native and heat treated β-lactoglobulin genetic variants

Modulating β‑Lactoglobulin Nanofibril Self-Assembly at pH 2 Using Glycerol and Sorbitol

Effect of pH at pressure treatment on the acid gelation of skim milk

Whey Protein Nanofibrils: The Environment–Morphology–Functionality Relationship in Lyophilization, Rehydration, and Seeding

Glycation as a Tool To Probe the Mechanism of β‑Lactoglobulin Nanofibril Self-Assembly

Storage stability and age gelation of reconstituted ultra-high temperature skim milk

The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures

Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

Co-acervates of lactoferrin and caseins

Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk

Lactoferrin binding to transglutaminase cross-linked casein micelles

Interaction of Lactoferrin and Lysozyme with Casein Micelles

Layering of proteins in stored UHT milk samples

Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level

Coacervates of lysozyme and β-casein

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