Concepedia

Casein-whey Interactions

Casein-Whey Interactions is a theoretical construct in milk colloid science that describes the specific intermolecular associations and competitive behaviors between casein micelles and whey proteins governing the physicochemical stability and functional properties of dairy emulsions and gels.

373

Publications

20.7K

Citations

1.3K

Authors

360

Institutions

Publications per year

2017–2026

134

Parents

Publications

373

Formation and Physical Properties of Yogurt

William J. Lee, J.A. Lucey · Asian-Australasian Journal of Animal Sciences · 2010 · 626 citations · Full text

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The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Jiang Jiang, Zhipeng Zhang, Jing Zhao et al. · Food Chemistry · 2018 · 410 citations

, , +16

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 289 citations

, , +16

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Journal of Dairy Research · 1998 · 263 citations

, , +17

Casein–whey protein interactions in heated milk: the influence of pH

Astrid J Vasbinder, Cornelis G. de Kruif · International Dairy Journal · 2003 · 254 citations

, , +16

1–5 of 373

Authors

1.3K

  1. DG
    Douglas G. Dalgleish

    University of Guelph, Canada

    14 publications · 1.2K citations

    14

    h-index

  2. MC
    Milena Corredig

    University of Guelph, Canada

    8 publications · 796 citations

    8

    h-index

  3. PV
    Paul Van der Meeren

    Ghent University, Belgium

    8 publications · 374 citations

    8

    h-index

  4. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    7 publications · 385 citations

    7

    h-index

  5. HS
    Harjinder Singh

    Massey University, New Zealand

    7 publications · 631 citations

    7

    h-index

1–5 of 1.3K

Institutions

360

  1. University of Guelph

    Guelph, Canada

    18 h-index

    52 publications

    3.5K citations

  2. Wageningen University & Research

    Wageningen, The Netherlands

    13 h-index

    33 publications

    2K citations

  3. Science et Technologie du Lait et de l'Oeuf

    Rennes, France

    12 h-index

    44 publications

    1.5K citations

  4. Massey University

    Palmerston North, New Zealand

    12 h-index

    32 publications

    2.7K citations

  5. Institut Agro Rennes-Angers

    Rennes, France

    11 h-index

    42 publications

    1.5K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    10 h-index

    40 publications

    2.4K citations

  7. Northeast Agricultural University

    Harbin, China

    10 h-index

    59 publications

    4.1K citations

  8. Ghent University

    Ghent, Belgium

    9 h-index

    44 publications

    2K citations

1–8 of 360

Venues

  1. Food Hydrocolloids

    96 publications · 5.9K citations

    45

    h-index

  2. International Dairy Journal

    38 publications · 2.4K citations

    27

    h-index

  3. Journal of Dairy Science

    JDS · 26 publications · 1.5K citations

    21

    h-index

  4. Journal of Food Engineering

    15 publications · 726 citations

    15

    h-index

  5. Food Research International

    16 publications · 865 citations

    14

    h-index

1–5