Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior.

Inducing the spontaneous aggregation from casein molecules (i.e. α, α, β, and κ-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years.

Rheo-NMR to investigate fat crystallization under shear.

It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of rheological parameters.