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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2725-2743

2003

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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Journal of dairy science, 2007-06, Vol.90 (6), p.2612-2623

2007

Volltextzugriff (PDF)

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Journal of food science, 2009-11, Vol.74 (9), p.C666-C673

2009

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Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

Journal of dairy science, 2011-07, Vol.94 (7), p.3250-3261

2011

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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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Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels

Journal of dairy science, 2008-12, Vol.91 (12), p.4492-4500

2008

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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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles

Food hydrocolloids, 2014-12, Vol.42, p.75-80

2014

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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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Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk

Journal of dairy science, 2015-09, Vol.98 (9), p.5955-5966

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

Volltextzugriff (PDF)

Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese

Journal of texture studies, 2005-12, Vol.36 (5-6), p.489-515

2005

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Formation and structure of acidified milk gels

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

Horne, David S

1999

Volltextzugriff (PDF)

Sensory properties of Cheddar cheese: changes during maturation

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

1995

Volltextzugriff (PDF)

Simulating the self-association of caseins

Food hydrocolloids, 2005, Vol.19 (3), p.379-386

2005

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

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

2005

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Casein: Micellar Structure (Dual-Binding Model)

Reference Module in Food Science, 2016

Horne, D.S.

2016

Volltextzugriff (PDF)

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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

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

Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels

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

Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles

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

Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk

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

Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese

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

Simulating the self-association of caseins

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)

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