Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing

Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

Skelte G. Anema, Yuming Li · Journal of Dairy Research · 2003 · 333 citations

Heat Treatment, Nutrition, Food Colloid +15

Effect of 3D printing on the structure and textural properties of processed cheese

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Materials Science, Engineering, Mechanical Engineering +8

pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

Douglas G. Dalgleish, Andrew J. R. Law · Journal of Dairy Research · 1988 · 290 citations

Food Colloid, Food Analysis, Casein Micelles +17

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

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Biochemistry, Heated Milk, Natural Sciences +6

Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Skelte G. Anema, Yuming Li · Journal of Agricultural and Food Chemistry · 2003 · 252 citations