David Smith Horne
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David Smith Hornechemistry Degrees
Chemistry
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Chemical Engineering
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Organic Chemistry
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Chemistry
David Smith Horne's Degrees
- PhD Food Science University of California, Davis
- Masters Chemistry Stanford University
Why Is David Smith Horne Influential?
(Suggest an Edit or Addition)David Smith Horne's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Casein interactions : Casting light on the black boxes, the structure in dairy products (1998) (621)
- Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) (582)
- Casein micelle structure : Models and muddles (2006) (378)
- Casein structure, self-assembly and gelation (2002) (307)
- The hairy casein micelle: evolution of the concept and its implications for dairy technology (1996) (208)
- Neutron reflectivity of adsorbed β-casein and β-lactoglobulin at the air/water interface (1995) (155)
- Casein micelles as hard spheres: limitations of the model in acidified gel formation (2003) (153)
- Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model (2010) (147)
- Formation and structure of acidified milk gels (1999) (143)
- Food Colloids, Proteins, Lipids and Polysaccharides (1997) (143)
- Size-related differences in bovine casein micelles (1989) (140)
- A neutron reflectivity study of the adsorption of .beta.-casein at fluid interfaces (1993) (134)
- Preliminary note on the change in casein micelles caused by acidification (1985) (118)
- Energy Distribution Among Reaction Products. V. H + X2 (X ≡ Cl, Br), D + Cl2 (1972) (117)
- Casein micelle structure and stability (2020) (107)
- Self-Consistent-Field Modeling of Adsorbed β-Casein: Effects of pH and Ionic Strength on Surface Coverage and Density Profile (1996) (105)
- Effect of insoluble calcium concentration on rennet coagulation properties of milk. (2007) (104)
- Milk composition and lactation of beta-casein-deficient mice. (1994) (103)
- Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. (2003) (91)
- Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. (2009) (91)
- Milk protein-carrageenan interactions (1997) (89)
- Milk Salts: Technological Significance (2009) (86)
- Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model (2010) (84)
- Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt. (2007) (84)
- Alcohol and Heat Stability of Milk Protein (1990) (82)
- Translational Energy‐Distribution in the Products of Some Exothermic Reactions (1970) (81)
- Rennet-Induced Coagulation of Milk (2017) (74)
- Prediction of protein helix content from an autocorrelation analysis of sequence hydrophobicities (1988) (72)
- Infrared chemiluminescence study of the reaction Cl + HI → HCl + I at enhanced collision energies (1971) (71)
- Self-consistent-field modelling of adsorbed casein. Interaction between two protein-coated surfaces. (1997) (71)
- Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels (2003) (69)
- Steric stabilization and casein micelle stability (1986) (67)
- Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration (2001) (67)
- Determination of the fractal dimension using turbidimetric techniques. Application to aggregating protein systems (1987) (64)
- Heat-induced changes in the whey proteins and caseins (1994) (62)
- Steric effects in the coagulation of casein micelles by ethanol. (1984) (62)
- The effect of environmental conditions on the steric stabilization of casein micelles (1986) (58)
- Factors affecting the ethanol stability of bovine milk.: I. Effect of serum phase components (1981) (56)
- Factors affecting the ethanol stability of bovine milk: II. The origin of the pH transition (1981) (52)
- Sensory properties of hard cheese: Identification of key attributes (1995) (52)
- Sensory properties of Cheddar cheese: changes during maturation (1995) (51)
- Factors affecting the ethanol stability of bovine milk (1981) (50)
- Influence of electrostatic interactions on β-casein layers adsorbed on polystyrene latices (1993) (46)
- A balanced view of casein interactions (2017) (46)
- Impact of preacidification of milk and fermentation time on the properties of yogurt. (2009) (43)
- Self-consistent-field modelling of casein adsorption: comparison of results for ?s1-casein and ?-casein. (1997) (43)
- Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements (2004) (42)
- Perspectives on casein interactions (2018) (41)
- A Comparison of Mobile-Phase Peak Dispersion in Gas and Liquid Chromatography (1966) (40)
- Neutron Reflectivity Study of Competitive Adsorption of beta;-Lactoglobulin and Nonionic Surfactant at the Air–Water Interface (1998) (38)
- A 100-Year Review: Progress on the chemistry of milk and its components. (2017) (38)
- Studies of gelation of acidified and renneted milks using diffusing wave spectroscopy (1991) (37)
- Denaturation of the whey proteins in heated milk and their incorporation into Cheddar cheese (1994) (37)
- Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions (2000) (37)
- Characteristics of Milk (2017) (36)
- Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt. (2011) (36)
- The pH sensitivity of the ethanol stability of individual cow milks. (1980) (35)
- Milk proteins on surfaces (1995) (35)
- Calcium induced flocculation of emulsions containing adsorbed β-casein or phosvitin (1992) (35)
- Electrostatic interaction and the kinetics of protein aggregation: αs1-casein (1980) (35)
- Ethanol Stability and Milk Composition (2016) (34)
- Neutron reflectivity study of the competitive adsorption of β-casein and water—soluble surfactant at the planar air-water interface (1993) (34)
- Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese. (2008) (34)
- Particle size measurement in concentrated latex suspensions using fibre-optic photon correlation spectroscopy (1989) (33)
- Simulating the self-association of caseins (2005) (32)
- The role of αs1-casein in the structure of caprine casein micelles (1999) (32)
- Quantitative fractionation of whey proteins by gel permeation FPLC (1993) (32)
- Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling (2007) (31)
- Yogurt made from milk heated at different pH values. (2015) (31)
- Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk. (2011) (30)
- Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles (2014) (30)
- Influence of milk proteins on κ-carrageenan gelation (1999) (30)
- Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. (2003) (30)
- A diffusing wave spectroscopy study of the kinetics of Ostwald ripening in protein-stabilised oil/water emulsions (1999) (29)
- THE USE OF DYNAMIC LIGHT-SCATTERING IN MONITORING RENNET CURD FORMATION (1990) (29)
- Direct observation of decrease in size of casein micelles during the initial stages of renneting of skim milk (1993) (28)
- A photon correlation spectroscopy study of size distributions of casein micelle suspensions (1985) (28)
- Determination of the size distribution of bovine casein micelles using photon correlation spectroscopy (1984) (26)
- Application of diffusing-wave spectroscopy to particle sizing in concentrated dispersions (1993) (26)
- Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin (2002) (25)
- Relationship between ethanol stability of bovine milk and natural variations in milk composition (1986) (25)
- USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE (2005) (23)
- Ovine Milk. I: Seasonal changes in composition of milk from a commercial Scottish flock (1993) (23)
- Theoretical and experimental investigations of adsorbed protein structure at a fluid interface. (1996) (23)
- Displacement of native and thiolated β-casein from oil—water interfaces—effect of heating, ageing and oil phase (1997) (22)
- Influence of whey protein denaturation on κ-carrageenan gelation (1999) (21)
- Influence of heat treatment on gel formation in acidified milks (1993) (21)
- Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation. (2010) (21)
- Kinetics of aggregation of αs1 -casein/ca2+ mixtures: charge and temperature effects (1981) (21)
- Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels. (2008) (20)
- Calcium-induced precipitation of αs1-casein: effect of inclusion of citrate or phosphate (1982) (20)
- Some aspects of the ethanol stability of caprine milk (1982) (20)
- ELASTIC SCATTERING OF ALKALI ATOMS FROM IODINE ATOMS AND MOLECULES AT THERMAL ENERGIES. (1970) (19)
- Influence of heating regime and pH on the primary phase of renneting of whole milk (1995) (19)
- Factors affecting the ethanol stability of bovine casein micelles: 3. Substitution of ethanol by other organic solvents (1981) (19)
- Factors affecting the ethanol stability of bovine milk: V. Effects of chemical modification of milk protein (1982) (19)
- The inclusion of whey proteins in cheese. An overview (1994) (19)
- Ethanol stability of casein micelles – a hypothesis concerning the role of calcium phosphate (1987) (18)
- Aspects of scaling behaviour in the kinetics of particle gel formation (1996) (18)
- Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy (2005) (17)
- Scaling Behaviour of Shear Moduli during the Formation of Rennet Milk Gels (1995) (17)
- Factors influencing acid-induced gelation of skim milk (2001) (16)
- Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels. (2015) (16)
- Adsorption of Milk Proteins to Phosphatidylglycerol and Phosphatidylcholine Liposomes (1993) (16)
- Sensory and functional properties of cheese: incorporation of whey proteins by pH manipulation and heat treatment (1994) (15)
- Theory for the heat-induced coagulation of a type A milk (1979) (14)
- The kinetics of the precipitation of chemically modified αs1-casein by calcium (1979) (14)
- INFLUENCE OF MILK PROTEINS ON THE GEL TRANSITION TEMPERATURE AND THE MECHANICAL PROPERTIES OF WEAK κ-CARRAGEENAN GELS (1998) (14)
- Factors affecting the ethanol stability of bovine skim-milk (1983) (13)
- Impact of heat treatment of milk on acid gelation (2021) (13)
- Ovine milk. II: Seasonal changes in indices of stability (1993) (13)
- Calcium-induced precipitation of αs1-casein: effect of modification of lysine residues (1983) (13)
- Chromatographic elution profiles, electrophoretic properties and free amino and sulphydryl group contents of commercial sodium caseinates (1997) (13)
- Factors affecting the ethanol stability of bovine skim milk (1986) (12)
- Competitive displacement of proteins in oil-in-water emulsions containing calcium ions (1993) (12)
- Light Scattering Studies of Colloid Stability and Gelation (1995) (12)
- Application of fractal concepts to the study of caseinate aggregation phenomena (1989) (12)
- Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk. (2015) (11)
- Influence of Glycosylation and Surface Charge on the Binding of κ-Casein to Latex Particles (1994) (11)
- Chromatography of casein micelles and particles from homogenized milk on columns of controlled pore glass and large pore silica gel (1985) (10)
- Interactions of proteins and surfactants at oil–water interfaces: influence of a variety of physical parameters on the behaviour of milk proteins (1999) (10)
- Alcohol stability of bovine skim-milk. Anomalous effects with trifluorethanol (1987) (10)
- Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates (2000) (8)
- CO2 laser initiated decomposition of ethyl chloride (1974) (8)
- Milk Proteins | Casein, Micellar Structure (2011) (8)
- Neutron Reflectivity of Adsorbed Protein Films (1995) (8)
- Diffusing wave spectroscopy studies of gelling systems (1991) (7)
- Milk composition and lactation of β-casein-deficient mice (1994) (7)
- Influence of polydispersity on dynamic light scattering measurements in concentrated suspensions (1990) (7)
- Chymosin-Catalyzed Hydrolysis of Glycosylated and Nonglycosylated Bovine κ-Casein Adsorbed on Latex Particles (1996) (7)
- Genetic polymorphism of κ-casein and rennet coagulation time. Effects of serum phase components (1994) (7)
- Factors influencing the stability of milk dialysate (1980) (6)
- DWS behaviour in gelling systems: Preliminary comparison with rheological measurements over sol-gel transition in latex-doped gelatin (1997) (6)
- Iodination of αs1-casein and its effect on the calcium-induced aggregation reaction of the modified protein (1984) (6)
- Chapter 6 – Casein Micelle Structure and Stability (2014) (6)
- Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate. (2014) (5)
- A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii). (2007) (5)
- EFFECT OF HEAT TREATMENT ON k-CARRAGEENAN GELATION IN MILK (2000) (5)
- Gels, particle mobility, and diffusing wave spectroscopy - a cautionary tale (2005) (5)
- Letter to the editor: Casein micelles or casein supramolecules? (2010) (5)
- Chapter 10:Casein Interactions: Does the Chemistry Really Matter? (2007) (5)
- III.8 - Genetic polymorphism of bovine κ-casein : Effects on renneting and cheese yield (1997) (5)
- Diffusing wave spectroscopy studies of gel formation (2003) (4)
- Maturation profiles of cheddar-type cheese produced from high heat treatment milk to incorporate whey protein. (1995) (4)
- Computer Simulation of Diffusing-Wave Spectroscopy of Colloidal Dispersions and Particle Gels (2000) (4)
- A Neutron Reflectivity Study of the Adsorption of β-Casein at the Air-Water Interface (1995) (4)
- ?-Casein adsorbed layer structures predicted by self-consistent-field modelling: comparison with experiment. (1997) (4)
- Polynomial representation of digital spectrophotometric data of amino acids and proteins. (1980) (3)
- Investigation of Diffusion through Packed Beds by a Monte Carlo Method (1968) (3)
- Light Scattering Studies of Milk Gel Systems (1991) (3)
- Letter to the Editor: Hydrophobic interactions in the caseins: Challenging their dismissal by Holt et al. (2013). (2017) (3)
- Analytical Methods | Light Scattering Techniques (2011) (3)
- Light scattering investigation of the stability of bovine casein micelles to dilution (1980) (3)
- Viscosity of Milk and its Concentrates (2005) (3)
- A crossed molecular beam apparatus and associated computer programs for the measurement of differential scattering cross sections (1969) (2)
- Influence of kappa -casein genotype on rennet coagulation of bovine milk (1994) (2)
- IV.10 - Genetic polymorphism in caprine αs1-casein studies on rennet gelation kinetics and sensory properties of hard cheeses (1997) (2)
- Influence of κ-casein phenotype on the rennet coagulation time of bovine milk (1994) (2)
- CHEESES | Chemistry of Gel Formation (2003) (1)
- Chapter 19:Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels (2007) (1)
- Casein: Micellar Structure (Dual-Binding Model) (2015) (1)
- Dynamic light scattering from casein micelle suspensions. (1991) (1)
- Electrostatic interactions in adsorbed β-casein layers (1994) (1)
- Application of light scattering to monitor colloid stability (2004) (1)
- Study on zinc ions binding to the individual casein fractions: α-, β- and κ-casein (2022) (0)
- Estimation of role of electrostatic repulsion in casein association. (1990) (0)
- Light Scattering Techniques (2020) (0)
- Preface (1989) (0)
- The kinetics of the precipitation of chemically modified alpha S1-casein by calcium. (1979) (0)
- Gel formation in acidified milks studied using dynamic light scattering. (1990) (0)
- Principle of dairy chemistry : whey proteins (1990) (0)
- Comment on "Statistical thermodynamics of casein aggregation: Effects of salts and water", by Harton and Shimizu (Biophysical Chemistry, 247 (2019) 34-42). (2019) (0)
- Bleach or detergent (1976) (0)
- Reprint of: Infrared chemiluminescence study of the reaction Cl + HI → HCl + I at enhanced collision energies (2013) (0)
- Kinetics of aggregation of alpha s1-casein/Ca2+ mixtures: charge and temperature effects. (1981) (0)
- Influence of Charge on the Adsorption of Proteins to Surfaces (1995) (0)
- III.11 - Genetic polymorphism of bovine κ-casein : Effects on textural properties and acceptability of plain, set yoghurt (1997) (0)
- Coagulation of Protein-Stabilized Dispersions (2015) (0)
- Theoretical and experimental studies of atomic and molecular scattering (1969) (0)
- Ethanol stability of homogenized milk. (1990) (0)
- Light scattering techniques in process control. (1990) (0)
- Caseins: Interfacial layer properties and their influence on emulsion stability (2000) (0)
- Milk as a Food Dispersion (2020) (0)
- Particle size measurement in undiluted milk using a light scattering technique. (1990) (0)
- Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation" by M. Luo, J. Xiao, S. Sun, F. Cui, G. Liu, W. Li, Y. Li and Y. Cao, Food Funct., 2020, 11, 5284. (2023) (0)
- Attaining stable dispersions and the study of aggregation (1993) (0)
- Curd formation in renneted milk monitored by a novel light scattering apparatus. (1990) (0)
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