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Influence of high shear treatment and sodium bicarbonate addition to ultrafiltered retentate of skimmed buffalo milk on the properties of milk protein concentrate prepared therefrom
Shailesh Kumar Meena, Gaurav Kr Deshwal, Yogesh Khetra, Sumit Arora, Ashish Kumar Singh and Ganga Sahay Meena International Journal of Dairy Technology 78(4) (2025) https://doi.org/10.1111/1471-0307.70059
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin
Ankita Hooda, Bimlesh Mann, Rajan Sharma, Abhishek Dutt Tripathi and Aparna Agarwal International Journal of Dairy Technology 78(1) (2025) https://doi.org/10.1111/1471-0307.13162
Tailoring acid gelation functionality of micellar casein concentrate: Impact of combining microfluidization and calcium chelation on gel firmness and serum binding
The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate
Qihui Wu, Lydia Ong, George Q. Chen, Swati Varshney, Eric Hanssen, Sandra E. Kentish and Sally L. Gras Food Research International 173 113305 (2023) https://doi.org/10.1016/j.foodres.2023.113305
Effect of ultra-high-pressure homogenisation on sweet buttermilk
Fractionation of κ-casein from caprine micellar caseins using differential precipitation
Guixin Luo, Yanmei Hou, Tong Wu, Xiumei Tao, Xiaoming Liu, Joe M. Regenstein, Dasong Liu and Peng Zhou International Dairy Journal 143 105677 (2023) https://doi.org/10.1016/j.idairyj.2023.105677
Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition
Priti Saha, Rajesh Bajaj, Bimlesh Mann, Rajan Sharma and Surajit Mandal International Journal of Dairy Technology 75(2) 308 (2022) https://doi.org/10.1111/1471-0307.12844
Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk
The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink
Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach‐IV (DIVHS‐IV) system
Shanshan Li, Shuxin Ye, Hong Jin, Longchen Shang, Jing Li, Hongshan Liang and Bin Li Journal of the Science of Food and Agriculture 102(13) 5849 (2022) https://doi.org/10.1002/jsfa.11934
Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium
Process optimization for preparation of milk protein co‐precipitate using calcium lactate as coagulant
S. Amila, Sumit Arora, Hemant Gawande, Rita Mehla, Ganga Sahay Meena and Ashish Kumar Singh Journal of Food Processing and Preservation 46(12) (2022) https://doi.org/10.1111/jfpp.17250
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders
Ram R. Panthi, Francesca Bot, Sini N. Shibu, Dzianis Saladukha, Tomasz J. Ochalski and James A. O'Mahony International Dairy Journal 116 104953 (2021) https://doi.org/10.1016/j.idairyj.2020.104953
Casein Micelles as an Emerging Delivery System for Bioactive Food Components
Understanding the effect of milk composition and milking season on quality characteristics of chhana
Purba Chakraborty, Tejvir Singh, Uma Shanker Shivhare and Santanu Basu Journal of Texture Studies 52(1) 45 (2021) https://doi.org/10.1111/jtxs.12558
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
Distribution of calcium, phosphorus, sulfur, magnesium, potassium, and sodium in major fractions of donkey milk
F. Fantuz, S. Ferraro, L. Todini, L. Cimarelli, A. Fatica, F. Marcantoni and E. Salimei Journal of Dairy Science 103(10) 8741 (2020) https://doi.org/10.3168/jds.2020-18251
Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
Michael Reitmaier, Beatriz Barbosa, Sebastian Sigler, Hans-Jürgen Heidebrecht and Ulrich Kulozik International Dairy Journal 109 104776 (2020) https://doi.org/10.1016/j.idairyj.2020.104776
Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling
Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties
Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad and Pankaj T. Parmar Journal of Food Science and Technology 55(9) 3526 (2018) https://doi.org/10.1007/s13197-018-3278-8
Effect of pH on dissociation of casein micelles in yak skim milk
Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves
V. Carpintero-Tepole, E. Brito-de la Fuente, E. Martínez-González and B. Torrestiana-Sánchez LWT - Food Science and Technology 59(2) 827 (2014) https://doi.org/10.1016/j.lwt.2014.06.057
Ultrasound effects on the assembly of casein micelles in reconstituted skim milk
