Add to ORKGIt is now generally accepted that casein is a heterogeneous material. Due to the development of more effective fractionation methods, the heterogeneity of casein is now known to be even more complicated than was indicated a few years ago. [...
Caseins are phosphoproteins and constitute about 80% of the protein in milk. Caseins exhibit a high ...
The growth in weight average molecular weight in aggregating casein systems was observed using light...
The paper difines the effect of casein carboxyl groups exterification on the following parameters of...
For many years casein was believed to be a homogenous protein. However, early work with fractional p...
A comparison of the products obtained by two methods of fractionation of casein indicate that the me...
Summary A complex chromatogram showing seven overlapping peaks was obtained from κ -casein by grad...
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive...
A model for explaining the differences in physical chemical properties of the caseins was proposed, ...
The caseins exhibit a high degree of heterogeneity as a result of posttranslational modifications (P...
Casein molecules are used in food industry as ingredients. They can be used as isolated forms and un...
Caseins are phosphoproteins and constitute the major protein component of bovine milk. Caseins occur...
Abstract Quantitative determination of the α s -, β -, and κ -casein content of casein samples ...
A typical casein micelle contains thousands of casein molecules, most of which form thermodynamicall...
β-casein, a self-associating protein, has been extensively studied over the years, and it is a molec...
Human milk K-casein was isolated from the acid-precipitated casein fraction on Sephadex G-200 and Mo...
Caseins are phosphoproteins and constitute about 80% of the protein in milk. Caseins exhibit a high ...
The growth in weight average molecular weight in aggregating casein systems was observed using light...
The paper difines the effect of casein carboxyl groups exterification on the following parameters of...
For many years casein was believed to be a homogenous protein. However, early work with fractional p...
A comparison of the products obtained by two methods of fractionation of casein indicate that the me...
Summary A complex chromatogram showing seven overlapping peaks was obtained from κ -casein by grad...
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive...
A model for explaining the differences in physical chemical properties of the caseins was proposed, ...
The caseins exhibit a high degree of heterogeneity as a result of posttranslational modifications (P...
Casein molecules are used in food industry as ingredients. They can be used as isolated forms and un...
Caseins are phosphoproteins and constitute the major protein component of bovine milk. Caseins occur...
Abstract Quantitative determination of the α s -, β -, and κ -casein content of casein samples ...
A typical casein micelle contains thousands of casein molecules, most of which form thermodynamicall...
β-casein, a self-associating protein, has been extensively studied over the years, and it is a molec...
Human milk K-casein was isolated from the acid-precipitated casein fraction on Sephadex G-200 and Mo...
Caseins are phosphoproteins and constitute about 80% of the protein in milk. Caseins exhibit a high ...
The growth in weight average molecular weight in aggregating casein systems was observed using light...
The paper difines the effect of casein carboxyl groups exterification on the following parameters of...