Concepedia

Milk Phase Separation

Milk Phase Separation is a physicochemical phenomenon in which the heterogeneous components of milk, primarily fat globules and casein micelles, undergo gravitational or mechanical segregation into distinct layers due to differences in density and interfacial stability.

40

Publications

1.4K

Citations

127

Authors

63

Institutions

Publications per year

2017–2026

5

Parents

Publications

40

Magnetic solid phase extraction followed by high-performance liquid chromatography for the determination of sulphonamides in milk samples

Israel S. Ibarra, José Manuel Miranda, José A. Rodrı́guez et al. · Food Chemistry · 2014 · 106 citations

, , +16

Gravity Separation of Raw Bovine Milk: Fat Globule Size Distribution and Fat Content of Milk Fractions

Yanping Ma, D.M. Barbano · Journal of Dairy Science · 2000 · 97 citations · Full text

, , +15

Phase separation in milk protein and amylopectin mixtures

P.W. de Bont, G.M.P. van Kempen, R. Vreeker · Food Hydrocolloids · 2002 · 82 citations

, , +16

Solid phase extraction using magnetic core mesoporous shell microspheres with C18-modified interior pore-walls for residue analysis of cephalosporins in milk by LC–MS/MS

Xiaodan Liu, Yingjia Yu, Meiyan Zhao et al. · Food Chemistry · 2013 · 64 citations

, , +14

Phase behavior of casein micelles/exocellular polysaccharide mixtures: Experiment and theory

Remco Tuinier, C.G de Kruif · The Journal of Chemical Physics · 1999 · 60 citations

, , +15

1–5 of 40

Authors

127

  1. DB
    D.M. Barbano

    Cornell University, United States

    3 publications · 179 citations

    3

    h-index

  2. RT
    Remco Tuinier

    Eindhoven University of Technology, Netherlands

    3 publications · 108 citations

    3

    h-index

  3. SK
    Stefan Kasapis

    RMIT University, Australia

    2 publications · 58 citations

    2

    h-index

  4. PD
    P.W. de Bont

    Delft University of Technology, Netherlands

    2 publications · 101 citations

    2

    h-index

  5. CG
    C. G. de Kruif

    Utrecht University, Netherlands

    2 publications · 69 citations

    2

    h-index

1–5 of 127

Institutions

63

  1. Nederlands Instituut Voor Zuivel Oonderzoek

    Ede, The Netherlands

    4 h-index

    7 publications

    267 citations

  2. Utrecht University

    Utrecht, The Netherlands

    3 h-index

    5 publications

    143 citations

  3. Cornell University

    Ithaca, United States

    3 h-index

    7 publications

    414 citations

  4. A. N. Nesmeyanov Institute of Organoelement Compounds

    Moscow, Russia

    2 h-index

    6 publications

    132 citations

  5. University of Alberta

    Edmonton, Canada

    2 h-index

    3 publications

    62 citations

  6. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    7 publications

    230 citations

  7. Unilever (Netherlands)

    Rotterdam, Netherlands

    2 h-index

    6 publications

    303 citations

  8. New York State College of Agriculture & Life Sciences

    Ithaca, United States

    2 h-index

    2 publications

    82 citations

1–8 of 63

Venues

  1. Food Chemistry

    5 publications · 287 citations

    5

    h-index

  2. Journal of Dairy Science

    JDS · 5 publications · 217 citations

    5

    h-index

  3. Food Hydrocolloids

    5 publications · 232 citations

    5

    h-index

  4. Journal of Dairy Research

    4 publications · 116 citations

    4

    h-index

  5. Food / Nahrung

    2 publications · 45 citations

    2

    h-index

1–5