Casein Micelle Aggregation is a biochemical process in which casein micelles, the colloidal particles in milk, undergo structural coalescence due to changes in pH, ionic strength, or enzymatic action, leading to the formation of a three-dimensional network essential for curd formation.
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pH-dependent structures and properties of casein micelles
Yan Liu, Rong Guo · Biophysical Chemistry · 2008 · 263 citations
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University of Guelph
Guelph, Canada
22 h-index
84 publications
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University College Cork
Cork, Ireland
20 h-index
52 publications
3.3K citations
Institut Agro Rennes-Angers
Rennes, France
20 h-index
66 publications
3.6K citations
Hannah Research Foundation
Ayr, United Kingdom
19 h-index
39 publications
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Centre National de la Recherche Scientifique
Paris, France
18 h-index
64 publications
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Science et Technologie du Lait et de l'Oeuf
Rennes, France
18 h-index
62 publications
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Wageningen University & Research
Wageningen, The Netherlands
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38 publications
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Massey University
Palmerston North, New Zealand
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- Journal of Dairy Science
JDS · 51 publications · 3K citations
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- International Dairy Journal
55 publications · 3.3K citations
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- Journal of Dairy Research
38 publications · 1.8K citations
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- Food Hydrocolloids
39 publications · 1.5K citations
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- Food Chemistry
18 publications · 972 citations
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