Action de la présure sur le lait - Laboratoires Abia
Proteomic analysis and cross species comparison of casein fractions from the milk of dairy animals | Scientific Reports
Foods | Free Full-Text | Casein Micelles as an Emerging Delivery System for Bioactive Food Components
Kappa
The caseins: Structure, stability, and functionality - ScienceDirect
Faites le plein de lait entier en poudre pour une solution laitière pratique – Z Natural Foods
Absolute Quantification of Human Milk Caseins and the Whey/Casein Ratio during the First Year of Lactation | Journal of Proteome Research
Processus scientifique de la coagulation des protéines du lait
Molecules | Free Full-Text | Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
Caséines et Caséinates
Selection for Milk Caseins: Beta and Kappa - Lactanet
Natural variation in casein composition of milk
PDF] Peptides du lait à activité biologique | Semantic Scholar
RETRACTED ARTICLE: Influence of the kappa casein genotype on the technological properties of cow milk of Simmental and Alatau breeds | SpringerLink
Foods | Free Full-Text | Casein Micelles as an Emerging Delivery System for Bioactive Food Components
Studies of casein micelle structure: the past and the present
PDF) Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins
Potential of Casein as a Carrier for Biologically Active Agents | Topics in Current Chemistry
Effects of milk pH alteration on casein micelle size and gelation properties of milk