Modifications of structures and functions of caseins: a scientific and technological challenge | SpringerLink
A regenerated fiber from rennet-treated casein micelles | Colloid and Polymer Science
Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins - Kern - 2020 - International Journal of Food
Physicochemical Properties of Milk Protein Concentrate Extrudates Generated Using Supercritical Carbon Dioxide | ACS Food Science & Technology
Rennet in cheese - the science: how rennet works
Milk Casein Proteins: Ancient, Diverse, and Essential
Structural Properties of Casein Micelles in Milk, the effect of salt, temperature, and pH
PDB-101: Goodsell Gallery: Casein Micelle and Fat Globule in Milk
Foods | Free Full-Text | Casein Micelles as an Emerging Delivery System for Bioactive Food Components
IJMS | Free Full-Text | Monitoring Human Milk β-Casein Phosphorylation and O-Glycosylation Over Lactation Reveals Distinct Differences between the Proteome and Endogenous Peptidome
Measurement of Casein Micelle Size in Raw Dairy Cattle Milk by Dynamic Light Scattering | IntechOpen
Schematic representation of the casein micelle built up by... | Download Scientific Diagram
Structure and biological functions of milk caseins | Russian Open Medical Journal
Foods | Free Full-Text | Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
Casein micelles model by Holt (a) Casein micelles model by Dalgleish... | Download Scientific Diagram
Natural variation in casein composition of milk | Semantic Scholar
alphaS2-casein - an overview | ScienceDirect Topics
Figure 4 from Invited review: Caseins and the casein micelle: their biological functions, structures, and behavior in foods. | Semantic Scholar
Interactions of Casein Micelles with Calcium Phosphate Particles | Journal of Agricultural and Food Chemistry
CheeseScience.net: Rennet coagulation of milk
Foods | Free Full-Text | Rennet-Induced Casein Micelle Aggregation Models: A Review
Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium | ACS Food Science & Technology
Frontiers | Phylogenetic comparative analysis: Chemical and biological features of caseins (alpha-S-1, alpha-S-2, beta- and kappa-) in domestic dairy animals
Foods | Free Full-Text | Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum
Casein - Wikipedia
