Increased gene dosage for β- and κ-casein in transgenic cattle improves milk composition through complex effects | Scientific Reports
The schematic of the submicelle model of the casein micelle. | Download Scientific Diagram
IJMS | Free Full-Text | Monitoring Human Milk β-Casein Phosphorylation and O-Glycosylation Over Lactation Reveals Distinct Differences between the Proteome and Endogenous Peptidome
Rennet in cheese - the science: how rennet works
Potential of Casein as a Carrier for Biologically Active Agents | SpringerLink
Casein micelles and their internal structure
Casein‐Based Powders: Characteristics and Rehydration Properties - Felix da Silva - 2018 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
alphaS2-casein - an overview | ScienceDirect Topics
CheeseScience.net: Rennet coagulation of milk
Natural variation in casein composition of milk
Foods | Free Full-Text | Casein Micelles as an Emerging Delivery System for Bioactive Food Components
Invited review: Caseins and the casein micelle: their biological functions, structures, and behavior in foods. | Semantic Scholar
alphaS2-casein - an overview | ScienceDirect Topics
Modifications of structures and functions of caseins: a scientific and technological challenge | SpringerLink
On the structural models of bovine casein micelles—review and possible improvements - Soft Matter (RSC Publishing) DOI:10.1039/C0SM00806K
Physicochemical Properties of Milk Protein Concentrate Extrudates Generated Using Supercritical Carbon Dioxide | ACS Food Science & Technology
Manufacture, Concentration, and Functionality of Micellar Casein Concentrate
Interactions of Casein Micelles with Calcium Phosphate Particles | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
PDB-101: Goodsell Gallery: Casein Micelle and Fat Globule in Milk
Structural Properties of Casein Micelles in Milk, the effect of salt, temperature, and pH
