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Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study | Journal of Agricultural and Food Chemistry
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Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium | ACS Food Science & Technology
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a) Schematic representation of κ-casein micelles in conditions used in... | Download Scientific Diagram
Lactic acidв•'mediated isolation of alphaв•', betaв•' and kappaв•'casein fractions by isoelectric precipitat
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Protein reactivity of kappa-CGN and casein. Figure used with permission... | Download Scientific Diagram
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