Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs) | ACS Omega
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Worldwide Research Trends on Milk Containing Only A2 -Casein: A Bibliometric Study
Gamma-Casein - an overview | ScienceDirect Topics
Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
Casein - Wikipedia
Encyclopedia | Free Full-Text | Effects of High-Temperature Milk Processing | HTML
PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
Natural variation in casein composition of milk
2022 Southern Medical Research Conference | Journal of Investigative Medicine
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
Nomenclature of the Proteins of Cow's Milk—Second Revision
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR
Kappa-Casein - an overview | ScienceDirect Topics
Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods - ScienceDirect
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Kappa-Casein - an overview | ScienceDirect Topics
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
