Ionic Calcium Effects

Ionic Calcium Effects is a biochemical phenomenon within the context of curd formation that denotes the influence of free calcium ions on the aggregation and stabilization of casein micelles during milk coagulation.

378

Publications

18.7K

Citations

1.1K

Authors

354

Institutions

Publications per year

2017–2026

24

Authors

1.1K

  1. AS
    Alistair S. Grandison

    University of Reading, United Kingdom

    8 publications · 420 citations

    8

    h-index

  2. ML
    Michael Lewis

    University of Reading, United Kingdom

    6 publications · 353 citations

    6

    h-index

  3. ED
    Eric Dickinson

    University of Leeds, United Kingdom

    6 publications · 442 citations

    6

    h-index

  4. AL
    Alan L. Kelly

    University College Cork, Ireland

    4 publications · 220 citations

    5

    h-index

  5. JA
    James A. O’Mahony

    University College Cork, Ireland

    3 publications · 107 citations

    4

    h-index

1–5 of 1.1K

Venues

  1. PubMed

    Repository · 13 publications · 359 citations

    12

    h-index

  2. Journal of Dairy Research

    11 publications · 566 citations

    11

    h-index

  3. Journal of Dairy Science

    JDS · 9 publications · 519 citations

    10

    h-index

  4. International Journal of Dairy Technology

    10 publications · 402 citations

    10

    h-index

  5. The Journal of General Physiology

    JGP · 9 publications · 379 citations

    9

    h-index

1–5