ArticleFoods (Basel, Switzerland)2024
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.
Article in Foods (Basel, Switzerland), 2024. 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
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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.
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Who cites it
7 citing papers in PubMed, 13 citations in OpenAlex.
- Effect of Somatic Cell Count on Milk Production, Composition, Colour, Coagulation Properties and Cheese-Making Ability Traits in Manchega Dairy Sheep.Foods (Basel, Switzerland) · 2026Article
- Improved rehydration characteristic of micellar casein powder by electrostatic spray drying.Food chemistry: X · 2026Article
- Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment.Foods (Basel, Switzerland) · 2025Article
- Salt Equilibria and Protein Glycation in Young Child Formula.Foods (Basel, Switzerland) · 2025Article
- Casein-Based Biomaterials: Fabrication and Wound Healing Applications.Molecules (Basel, Switzerland) · 2025Review
- Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.Foods (Basel, Switzerland) · 2024Article
- Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.Foods (Basel, Switzerland) · 2024Article
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
Abstract
Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined. Protein structure was characterised by Fourier transform infrared (FTIR) spectroscopy and proton nuclear magnetic resonance (
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.