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Food Chemistry, Food Colloid, Engineering +12

Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle x-ray scattering/ultrasmall-angle x-ray scattering

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How to Squeeze a Sponge: Casein Micelles under Osmotic Stress, a SAXS Study

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Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate

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Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Laurence Donato, Fanny Guyomarc’H, Sylvie Amiot et al. · International Dairy Journal · 2007 · 119 citations

Food Chemistry, Protein Chemistry, Food Colloid +10