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Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

International dairy journal, 2010-09, Vol.20 (9), p.589-597

2010

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Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation" by M. Luo, J. Xiao, S. Sun, F. Cui, G. Liu, W. Li, Y. Li and Y. Cao, Food Funct. , 2020, 11 , 5284

Food & function, 2023-02, Vol.14 (4), p.2270-2271

Horne, David S

2023

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A 100-Year Review: Progress on the chemistry of milk and its components

Journal of dairy science, 2017-12, Vol.100 (12), p.9916-9932

2017

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Comment on “Statistical thermodynamics of casein aggregation: Effects of salts and water”, by Harton and Shimizu (Biophysical Chemistry, 247 (2019) 34–42)

Biophysical chemistry, 2020-01, Vol.256, p.106245-106245, Article 106245

Horne, David S.

2020

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Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

Food hydrocolloids, 2010, Vol.24 (2), p.142-151

2010

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Yogurt made from milk heated at different pH values

Journal of dairy science, 2015-10, Vol.98 (10), p.6749-6758

2015

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Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7743-7750

2003

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Casein structure, self-assembly and gelation

Current opinion in colloid & interface science, 2002-11, Vol.7 (5), p.456-461

Horne, David S

2002

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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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Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

International dairy journal, 1998-03, Vol.8 (3), p.171-177

Horne, David S.

1998

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Casein micelles as hard spheres: limitations of the model in acidified gel formation

Colloids and surfaces. A, Physicochemical and engineering aspects, 2003-02, Vol.213 (2), p.255-263

Horne, David S

2003

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Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling

International journal of food science & technology, 2007-06, Vol.42 (6), p.686-698

2007

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A balanced view of casein interactions

Current opinion in colloid & interface science, 2017-03, Vol.28, p.74-86

Horne, David S.

2017

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Perspectives on casein interactions

International dairy journal, 2018-10, Vol.85, p.56-65

2018

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Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation" by M. Luo, J. Xiao, S. Sun, F. Cui, G. Liu, W. Li, Y. Li and Y. Cao, , 2020, , 5284

Food & function, 2023-02, Vol.14 (4), p.227-2271

Horne, David S

2023

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Impact of heat treatment of milk on acid gelation

International dairy journal, 2022-02, Vol.125, p.105222, Article 105222

2022

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Simulating the self-association of caseins

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

2005

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Casein micelle structure: Models and muddles

Current opinion in colloid & interface science, 2006-06, Vol.11 (2), p.148-153

Horne, David S.

2006

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High risk for latent tuberculosis infection among medical residents and nursing students in India

PloS one, 2019-07, Vol.14 (7), p.e0219131

2019

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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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Factors associated with death in patients with tuberculosis in Brazil: Competing risks analysis

PloS one, 2020-10, Vol.15 (10), p.e0240090-e0240090

2020

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Challenges and solutions to estimating tuberculosis disease incidence by country of birth in Los Angeles County

PloS one, 2018-12, Vol.13 (12), p.e0209051-e0209051

2018

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Study on zinc ions binding to the individual casein fractions: α-, β- and κ-casein

Journal of molecular structure, 2023-01, Vol.1272, p.134251, Article 134251

2023

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Casein micelle structure and stability

Milk Proteins, 2019

2019

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Computer Simulation of Diffusing-Wave Spectroscopy of Colloidal Dispersions and Particle Gels

Langmuir, 2000-07, Vol.16 (14), p.5856-5863

2000

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Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation" by M. Luo, J. Xiao, S. Sun, F. Cui, G. Liu, W. Li, Y. Li and Y. Cao, Food Funct. , 2020, 11 , 5284

A 100-Year Review: Progress on the chemistry of milk and its components

Comment on “Statistical thermodynamics of casein aggregation: Effects of salts and water”, by Harton and Shimizu (Biophysical Chemistry, 247 (2019) 34–42)

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

Yogurt made from milk heated at different pH values

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Casein structure, self-assembly and gelation

Formation and structure of acidified milk gels

Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

Casein micelles as hard spheres: limitations of the model in acidified gel formation

Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling

A balanced view of casein interactions

Perspectives on casein interactions

Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation" by M. Luo, J. Xiao, S. Sun, F. Cui, G. Liu, W. Li, Y. Li and Y. Cao, , 2020, , 5284

Impact of heat treatment of milk on acid gelation

Simulating the self-association of caseins

Casein micelle structure: Models and muddles

High risk for latent tuberculosis infection among medical residents and nursing students in India

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

Factors associated with death in patients with tuberculosis in Brazil: Competing risks analysis

Challenges and solutions to estimating tuberculosis disease incidence by country of birth in Los Angeles County

Study on zinc ions binding to the individual casein fractions: α-, β- and κ-casein

Casein micelle structure and stability

Computer Simulation of Diffusing-Wave Spectroscopy of Colloidal Dispersions and Particle Gels

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