ArticleGels (Basel, Switzerland)2026
Rennet-Induced Mixed Yak-Cow Casein Micelle Gels: Gelation Properties and Formation Mechanisms.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Rennet-induced yak casein gels have longer gelation time but higher elastic modulus than bovine casein gels, which limits cheese processing efficiency. In this study, yak and bovine casein micelles were mixed at ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 (denoted as Y100, Y75, Y50, Y25, and Y0, respectively). HPLC was used to monitor the relative peak area of released glycomacropeptide (GMP) during κ-casein hydrolysis (normalized to the 60-min maximum) to characterize rennet catalysis kinetics, and the effects on rheology, texture, and microstructure were analyzed. The results showed that the mixing ratio significantly modulated the hydrolysis rate of κ-casein, storage modulus (G'), hardness, chewiness, adhesiveness, and gel network compactness. Among them, Y75 (75% yak casein) exhibited the best performance, with G' reaching 1709.78 Pa and a gel induction time of only 11.67 min; its hardness, chewiness, and adhesiveness were 1.46, 1.22, and 1.59 times those of pure bovine casein gel, respectively, and its microstructure showed a more uniform and dense pore distribution. In conclusion, optimizing the yak-bovine casein micelle ratio (75:25) can significantly improve gel quality while maintaining processing efficiency, providing a theoretical basis for mixed-milk cheese production, though further validation in real whole-fat milk systems is required.
Indexed as
Identifiers
What Socratic 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 Socratic graph.