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PDF) Amyloid Fibril Formation by Bovine Milk κ-Casein and Its Inhibition by the Molecular Chaperones α S - and β-Casein †
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Protein reactivity of kappa-CGN and casein. Figure used with permission... | Download Scientific Diagram
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Lactic acid‐mediated isolation of alpha‐, beta‐ and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk - Thekkilaveedu - 2020 - International Journal of Dairy Technology - Wiley Online Library
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Bovine κ-casein induces a hypo-responsive DC population which exhibit a reduced capacity to elicit T-cell responses - ScienceDirect
![Screenshot of the residues of the target protein: bovine kappa-casein... | Download Scientific Diagram Screenshot of the residues of the target protein: bovine kappa-casein... | Download Scientific Diagram](https://www.researchgate.net/publication/286037030/figure/fig3/AS:383069514158082@1468342297114/Screenshot-of-the-residues-of-the-target-protein-bovine-kappa-casein-Swiss-Prot-AC.png)
Screenshot of the residues of the target protein: bovine kappa-casein... | Download Scientific Diagram
![a) Schematic representation of κ-casein micelles in conditions used in... | Download Scientific Diagram a) Schematic representation of κ-casein micelles in conditions used in... | Download Scientific Diagram](https://www.researchgate.net/publication/338257342/figure/fig1/AS:849178364235779@1579471307693/a-Schematic-representation-of-k-casein-micelles-in-conditions-used-in-this-study-b.png)
a) Schematic representation of κ-casein micelles in conditions used in... | Download Scientific Diagram
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Amyloid Fibril Formation by Bovine Milk κ-Casein and Its Inhibition by the Molecular Chaperones αS- and β-Casein | Biochemistry
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SDS-PAGE analysis of a-casein, b-casein, k-casein, and b-lactoglobulin... | Download Scientific Diagram
![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 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](https://pubs.acs.org/cms/10.1021/acsfoodscitech.2c00236/asset/images/large/fs2c00236_0008.jpeg)
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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Foods | Free Full-Text | Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
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