Casein Self-Association is a physicochemical process in which casein molecules spontaneously aggregate through non-covalent interactions, primarily driven by hydrophobic forces and calcium ion bridging, to form micellar structures essential for the colloidal stability of milk.
213
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2017–2026
27
Variants
Casein Self-assembly
Parents
Publications
213
Supramolecular Structure of the Casein Micelle
Donald J. McMahon, B. S. Oommen · Journal of Dairy Science · 2008 · 295 citations · Full text
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567
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1–5 of 567
Institutions
195
Eastern Regional Research Center
Wyndmoor, United States
17 h-index
73 publications
4.4K citations
Hannah Research Foundation
Ayr, United Kingdom
10 h-index
13 publications
1.8K citations
Science et Technologie du Lait et de l'Oeuf
Rennes, France
10 h-index
35 publications
1.7K citations
University of Guelph
Guelph, Canada
9 h-index
24 publications
1.5K citations
United States Department of Agriculture
Washington, United States
8 h-index
26 publications
1.4K citations
Loma Linda University
Loma Linda, United States
8 h-index
25 publications
659 citations
Agricultural Research Service
Washington, United States
8 h-index
24 publications
2.4K citations
Nederlands Instituut Voor Zuivel Oonderzoek
Ede, The Netherlands
6 h-index
14 publications
1.5K citations
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- Journal of Dairy Science
JDS · 38 publications · 2.1K citations
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- International Dairy Journal
26 publications · 2.6K citations
19
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- Food Hydrocolloids
20 publications · 877 citations
17
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- Archives of Biochemistry and Biophysics
ABB · 15 publications · 660 citations
14
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- Food Chemistry
11 publications · 677 citations
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