Casein Stability is a physicochemical property that characterizes the resistance of casein micelles in milk to aggregation and precipitation under thermal processing conditions, distinguishing it from other milk protein stability phenomena by its specific dependence on the structural integrity and colloidal behavior of casein micelles.
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791
On the Stability of Casein Micelles
P. Walstra · Journal of Dairy Science · 1990 · 540 citations · Full text
Stability of casein micelles in milk
Remco Tuinier, C. G. de Kruif · The Journal of Chemical Physics · 2002 · 265 citations · Full text
Engineering, Biochemistry, Chemistry +17
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University College Cork
Cork, Ireland
35 h-index
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Institut Agro Rennes-Angers
Rennes, France
23 h-index
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Teagasc - The Irish Agriculture and Food Development Authority
Carlow, Ireland
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86 publications
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Wageningen University & Research
Wageningen, The Netherlands
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60 publications
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University of Guelph
Guelph, Canada
18 h-index
47 publications
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Hannah Research Foundation
Ayr, United Kingdom
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40 publications
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Science et Technologie du Lait et de l'Oeuf
Rennes, France
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82 publications
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Nederlands Instituut Voor Zuivel Oonderzoek
Ede, The Netherlands
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25 publications
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- Journal of Dairy Science
JDS · 99 publications · 5.1K citations
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- Journal of Dairy Research
91 publications · 4.1K citations
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- International Dairy Journal
81 publications · 4.6K citations
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- Food Hydrocolloids
74 publications · 3.7K citations
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- Journal of Agricultural and Food Chemistry
49 publications · 3.6K citations
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