![Milk Protein Synthesis in the Lactating Mammary Gland: Insights from Transcriptomics Analyses | IntechOpen Milk Protein Synthesis in the Lactating Mammary Gland: Insights from Transcriptomics Analyses | IntechOpen](https://www.intechopen.com/media/chapter/38826/media/image1.jpeg)
Milk Protein Synthesis in the Lactating Mammary Gland: Insights from Transcriptomics Analyses | IntechOpen
![Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML](https://www.mdpi.com/animals/animals-12-01909/article_deploy/html/images/animals-12-01909-g001.png)
Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
![Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML](https://www.mdpi.com/animals/animals-12-01909/article_deploy/html/images/animals-12-01909-g004.png)
Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
![PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR](https://i1.rgstatic.net/publication/23218827_Genetic_polymorphism_of_the_kappa-casein_gene_in_Brazilian_cattle/links/02bfe50ddb88b9eb3f000000/largepreview.png)
PDF) Genetic polymorphism of the kappa-casein gene in Brazilian cattle | published in Genetics and molecular research: GMR
![Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry](https://pubs.acs.org/cms/10.1021/jf504167v/asset/images/large/jf-2014-04167v_0006.jpeg)
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments | Journal of Agricultural and Food Chemistry
![The vital role of Gli1+ mesenchymal stem cells in tissue development and homeostasis - Jing - 2021 - Journal of Cellular Physiology - Wiley Online Library The vital role of Gli1+ mesenchymal stem cells in tissue development and homeostasis - Jing - 2021 - Journal of Cellular Physiology - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/192b6fb4-c607-4c03-83e7-5042b59fb639/jcp30310-fig-0002-m.jpg)
The vital role of Gli1+ mesenchymal stem cells in tissue development and homeostasis - Jing - 2021 - Journal of Cellular Physiology - Wiley Online Library
![Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods - ScienceDirect Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0022030213005705-gr1.jpg)
Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods - ScienceDirect
![On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books](https://images-na.ssl-images-amazon.com/images/I/51BlnmdL+CL._SX352_BO1,204,203,200_.jpg)
On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books
![Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML](https://www.mdpi.com/foods/foods-08-00652/article_deploy/html/images/foods-08-00652-g009.png)
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
![Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML](https://www.mdpi.com/foods/foods-08-00652/article_deploy/html/images/foods-08-00652-g004.png)
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
![Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML](https://www.mdpi.com/foods/foods-08-00652/article_deploy/html/images/foods-08-00652-g002.png)
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
![Exploring Human Milk Dynamics: Interindividual Variation in Milk Proteome, Peptidome, and Metabolome | Journal of Proteome Research Exploring Human Milk Dynamics: Interindividual Variation in Milk Proteome, Peptidome, and Metabolome | Journal of Proteome Research](https://pubs.acs.org/cms/10.1021/acs.jproteome.1c00879/asset/images/large/pr1c00879_0011.jpeg)
Exploring Human Milk Dynamics: Interindividual Variation in Milk Proteome, Peptidome, and Metabolome | Journal of Proteome Research
![PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C](https://www.researchgate.net/publication/337803812/figure/fig1/AS:833283139051520@1575681590578/Frequency-dependence-of-the-elastic-G-solid-symbols-and-loss-G-open-symbols-moduli_Q320.jpg)