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All issues Dairy Sci. Technol., 89 3-4 (2009) 335-348 Article references

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The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples

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DOI: 10.1016/j.idairyj.2020.104948
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Acid induced gelation behavior of skim milk concentrated by membrane filtration

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Calcium-induced skim milk gels: Impact of holding temperature and ionic strength

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Zeta Potential of Food Matrices

C. Cano-Sarmiento, D. I. Téllez-Medina, R. Viveros-Contreras, et al.
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Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle

J.P. Hindmarsh and P. Watkinson
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Effects of milk pH alteration on casein micelle size and gelation properties of milk

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International Journal of Food Properties 20 (1) 179 (2017)
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Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels

Glykeria Koutina, Jes C. Knudsen, Ulf Andersen and Leif H. Skibsted
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The study of zinc ions binding to casein

P. Pomastowski, M. Sprynskyy and B. Buszewski
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Micellar calcium in acid curd cheese with different pH values, fat and protein levels

Alan F. Wolfschoon-Pombo and David J. Andlinger
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Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

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How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

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Dairy Science and Technology 91 (2) 97 (2011)
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Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Fanny Guyomarc’h, Marlène Jemin, Véronique Le Tilly, Marie-Noëlle Madec and Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry 57 (13) 5910 (2009)
DOI: 10.1021/jf804042k
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