Composition, Structure, and Integrity of Casein Micelles: A Review
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference101 articles.
1. Physical chemistry of surfaces. Ch. 4;Adamson,1967
2. The action of rennin on κ-casein. The heterogeniety and origin of the soluble product;Armstrong;Biochim. Biophys. Acta,1967
3. Influence of temperature and pH on the solubility of αS1-, β-and κ-casein;Bingham;J. Dairy Sci.,1971
4. Properties of dephosphorylated αS1 -casein. Precipitation by calcium ions and micelle formation;Bingham;Biochemistry,1972
5. Association of proteins;Bloomfield;J. Dairy Res.,1979
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