Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of κ-casein

(2013) Etske Bijl et al.   INTERNATIONAL DAIRY JOURNAL

Casein Micelles: Size Distribution in Milks from Individual Cows

(2012) C. G. (Kees) de Kruif et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of ultrasound on casein micelle integrity

(2012) J. Chandrapala et al.   JOURNAL OF DAIRY SCIENCE

A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors

(2011) Francisco Javier Trujillo et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

(2010) Nguyen H.A. Nguyen et al.   Innovative Food Science & Emerging Technologies

Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk

(2010) Jayani Chandrapala et al.   INTERNATIONAL DAIRY JOURNAL

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

(2009) Laurence Donato et al.   Dairy Science & Technology

Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation

(2009) Sarfraz Ahmad et al.   Dairy Science & Technology

The ultrasonic processing of dairy products – An overview

(2009) Muthupandian Ashokkumar et al.   Dairy Science & Technology

Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

(2009) Ashkan Madadlou et al.   JOURNAL OF FOOD ENGINEERING

Sonodisruption of re-assembled casein micelles at different pH values

(2009) Ashkan Madadlou et al.   ULTRASONICS SONOCHEMISTRY

pH-dependent structures and properties of casein micelles

(2008) Yan Liu et al.   BIOPHYSICAL CHEMISTRY

Role of protein aggregation in heat-induced heat stability during milk powder manufacture

(2008) Roderick P.W. Williams et al.   Dairy Science & Technology

The range of ambient radius for an active bubble in sonoluminescence and sonochemical reactions

(2008) Kyuichi Yasui et al.   JOURNAL OF CHEMICAL PHYSICS

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies