Kappa-Casein - an overview | ScienceDirect Topics
8. Temperature dependency of the aggregation rate of para-casein... | Download Scientific Diagram
Kappa-Casein - an overview | ScienceDirect Topics
alphaS2-casein - an overview | ScienceDirect Topics
κ-Casein-deficient mice fail to lactate | PNAS
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
K-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
Increased gene dosage for β- and κ-casein in transgenic cattle improves milk composition through complex effects | Scientific Reports
CheeseScience.net: Rennet coagulation of milk
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
Kappa
Invited review: Caseins and the casein micelle: their biological functions, structures, and behavior in foods. | Semantic Scholar
PDB-101: Goodsell Gallery: Casein Micelle and Fat Globule in Milk
Rennet in cheese - the science: how rennet works
Modifications of structures and functions of caseins: a scientific and technological challenge | SpringerLink
Physicochemical Properties of Milk Protein Concentrate Extrudates Generated Using Supercritical Carbon Dioxide | ACS Food Science & Technology
Casein micelles — Science Learning Hub
Casein micelles and their internal structure
IJMS | Free Full-Text | Monitoring Human Milk β-Casein Phosphorylation and O-Glycosylation Over Lactation Reveals Distinct Differences between the Proteome and Endogenous Peptidome
Interactions of Casein Micelles with Calcium Phosphate Particles | Journal of Agricultural and Food Chemistry
Manufacture, Concentration, and Functionality of Micellar Casein Concentrate
Structural Properties of Casein Micelles in Milk, the effect of salt, temperature, and pH
