Casein - Wikipedia
Worldwide Research Trends on Milk Containing Only A2 -Casein: A Bibliometric Study
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
On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books
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
Kappa Casein - an overview | ScienceDirect Topics
PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
Natural variation in casein composition of milk
PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs) | ACS Omega
Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
Milk Protein Synthesis in the Lactating Mammary Gland: Insights from Transcriptomics Analyses | IntechOpen
Exploring Human Milk Dynamics: Interindividual Variation in Milk Proteome, Peptidome, and Metabolome | Journal of Proteome Research
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
PDF) The role of casein in supporting the operation of surface bound kinesin
Kappa-Casein - an overview | ScienceDirect Topics
Genetic variability of the equine casein genes - Journal of Dairy Science
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
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
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
Gamma-Casein - an overview | ScienceDirect Topics
