Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Agriculture, Food Science, Nutritional Sciences +12

Developments in dairy chemistry—1

G. C. Cheeseman · Food Chemistry · 1983 · 919 citations

Agriculture, Chemistry, Dairy Science +10

Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

David S. Horne · International Dairy Journal · 1998 · 706 citations

Agriculture, Biochemistry, Dairy Science +16

Recent advances in the microbiology of high pressure processing

J.P.P.M. Smelt · Trends in Food Science & Technology · 1998 · 661 citations

Agriculture, Food Science, Microbiology +11

On the Stability of Casein Micelles

P. Walstra · Journal of Dairy Science · 1990 · 540 citations · Full text

Natural Sciences, Biochemistry, Biophysics +11