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    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.
    Smoczyński, Michał and Baranowska, Maria 2014. A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides. Journal of Texture Studies, Vol. 45, Issue. 2, p. 121.
    Lee, Siew Kim and Anema, Skelte G. 2009. The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins. Food Chemistry, Vol. 115, Issue. 4, p. 1373.
    2009. Fractals and Multifractals in Ecology and Aquatic Science. p. 303.
    Risso, Patricia H. Relling, Verónica M. Armesto, Martín S. Pires, Miryam S. and Gatti, Carlos A. 2007. Effect of size, proteic composition, and heat treatment on the colloidal stability of proteolyzed bovine casein micelles. Colloid and Polymer Science, Vol. 285, Issue. 7, p. 809.
    Dziuba, Jerzy Babuchowski, Andrzej Smoczynski, Michal and Zbigniew Smietana 1999. Fractal analysis of caseinate structure. International Dairy Journal, Vol. 9, Issue. 3-6, p. 287.
    RUBNOV, M. and SAGUY, I.S. 1997. Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep-Fat Frying. Journal of Food Science, Vol. 62, Issue. 1, p. 135.
    Vétier, N. Desobry-Banon, S. Eleya, M. M. Ould and Hardy, J. 1997. Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates. Journal of Dairy Science, Vol. 80, Issue. 12, p. 3161.
    Barrett, Ann H. and Peleg, Micha 1995. Applications of fractal analysis to food structure. LWT - Food Science and Technology, Vol. 28, Issue. 6, p. 553.
    Tobitani, Atsumi Yamamoto, Haruyoshi Shioya, Toshiaki and Ross-Murphy, Simon B. 1995. Rheological and structural studies on heat-induced gelation of concentrated skim milk. Journal of Dairy Research, Vol. 62, Issue. 02, p. 257.
    Walstra, Pieter 1990. On the Stability of Casein Micelles. Journal of Dairy Science, Vol. 73, Issue. 8, p. 1965.
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Application of fractal concepts to the study of caseinate aggregation phenomena

  • David S. Horne (a1)
Summary

The concepts of fractals and fractal dimension are introduced and applied to the description of the disordered structures of colloidal aggregates. It is demonstrated that the structure of the aggregates produced by ethanol de-stabilization of casein micelles can be quantitatively characterized by a fractal dimension. The values measured are compared to literature predictions from various computer studies simulating different models of the aggregation process.

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COPYRIGHT: © Proprietors of Journal of Dairy Research 1989
References
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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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