ReviewFoods (Basel, Switzerland)2022
Rennet-Induced Casein Micelle Aggregation Models: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed, 25 citations in OpenAlex.
- Optimization of Salt Composition and Influence of β-Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese.Journal of texture studies · 2026Article
- Effects of Dietary Salt and Boric Acid on Milk Quality in Savak Akkaraman Sheep.Animals : an open access journal from MDPI · 2026Article
- Behavior of Aspartic Proteases From Artichoke Flower (Cynara cardunculus L. var Scolymus) in the Hydrolysis of Buffalo Milk Casein.Journal of food science · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2023Article
- Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk.Molecules (Basel, Switzerland) · 2023Review
- Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review.Foods (Basel, Switzerland) · 2022Review
- Milk-Gelling Properties of Proteases Extracted from the Fruits ofInternational journal of food science · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.