The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

Acidified milk products like yoghurt are an important food product but there are relatively few
reports on the mechanisms involved in gel formation and the effects of processing variables …

A view of the structure of the casein micelle is given. It is built of submicelles, roughly
spherical aggregates of several casein molecules held together by hydrophobic bonds and …

The forces between particles and the structure of cohesive sediment aggregates to a large
extent determine various mechanical and rheological properties of mud flocs and mud beds …

Physical properties of oil-in-water emulsions stabilized by milk proteins are determined
largely by the nature of the adsorbed layer at the surface of the dispersed droplets. There …

This paper reviews the identification of the various levels of structure present in fat crystal
networks, and the development of analytical techniques to quantify these levels. The …

Heat-set globular protein gel networks are discussed in relation to protein charge and
screening. Homogeneous 'fine-stranded'gels form when electrostatic repulsion is high, with …

During the last decade, marked progress has been made in the study of the fine details of
the structures of milk proteins such as caseins, β‐lactoglobulin, α‐lactalbumin, and …

New models to predict settling velocity and effective density of flocs are proposed. The
models are based on the concept of fractal geometry, but with the assumption of variable …

Ecologists sometimes have a less-than-rigorous background in quantitative methods, yet
research within this broad field is becoming increasingly mathematical. Written in a step-by …