(en) Mala B. Rao, Aparna M. Tanksale, Mohini S. Ghatge et Vasanti V. Deshpande, « Molecular and Biotechnological Aspects of Microbial Proteases », Microbiology and Molecular Biology Reviews, vol. 62, no 3, , p. 597-635 (PMID9729602, PMCID98927, lire en ligne)
cambridge.org
journals.cambridge.org
(en) Pieter Walstra, « The voluminosity of bovine casein micelles and some of its implications », Journal of Dairy Research, vol. 46, no 2, , p. 317-323 (PMID469060, DOI10.1017/S0022029900017234, lire en ligne)
doi.org
dx.doi.org
(en) J.A. Lucey, M.E. Johnson et D.S. Horne, « Invited review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese », Journal of Dairy Science, vol. 86, no 9, , p. 2725-2743 (PMID14507008, DOI10.3168/jds.S0022-0302(03)73869-7, lire en ligne)
(en) D.G. Dalgleish, « Casein Micelles as Colloids: Surface Structures and Stabilities », Journal of Dairy Science, vol. 81, no 11, , p. 3013-3018 (DOI10.3168/jds.S0022-0302(98)75865-5, lire en ligne)
(en) Pieter Walstra, « The voluminosity of bovine casein micelles and some of its implications », Journal of Dairy Research, vol. 46, no 2, , p. 317-323 (PMID469060, DOI10.1017/S0022029900017234, lire en ligne)
(en) David S. Horne, « Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products », International Dairy Journal, vol. 8, no 3, , p. 171-177 (DOI10.1016/S0958-6946(98)00040-5, lire en ligne)
(en) A.J. Vasbinder, H.S. Rollema, A. Bot et C.G. de Kruif, « Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles », Journal of Dairy Science, vol. 86, no 5, , p. 1556-1563 (PMID12778566, DOI10.3168/jds.S0022-0302(03)73741-2, lire en ligne)
(en) Helle B. Drøhse et Bent Foltmann, « Specificity of milk-clotting enzymes towards bovine κ-casein », Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol. 995, no 3, , p. 221-224 (PMID2495817, DOI10.1016/0167-4838(89)90039-3, lire en ligne)
(en) C.L.C. Esteves, J.A. Lucey, T. Wang et E.M.V. Pires, « Effect of pH on the Gelation Properties of Skim Milk Gels Made From Plant Coagulants and Chymosin », Journal of Dairy Science, vol. 86, no 8, , p. 2558-2567 (PMID12939079, DOI10.3168/jds.S0022-0302(03)73850-8, lire en ligne)
(en) S.V. Silva et F.X. Malcata, « Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter », Journal of Dairy Science, vol. 88, no 6, , p. 1947-1954 (PMID15905424, DOI10.3168/jds.S0022-0302(05)72870-8, lire en ligne)
(en) Todd J. Ward, Rodney L. Honeycutt et James N. Derr, « Nucleotide Sequence Evolution at the κ-Casein Locus: Evidence for Positive Selection Within the Family Bovidae », Genetics, vol. 147, no 4, , p. 1863-1872 (PMID9409842, PMCID1208352, lire en ligne)
journalofdairyscience.org
(en) T.F. Kumosinski, E.M. Brown et H.M. Farrell Jr., « Three-Dimensional Molecular Modeling of Bovine Caseins: An Energy-Minimized β-Casein Structure », Journal of Dairy Science, vol. 76, no 4, , p. 931-945 (PMID8486844, lire en ligne)
(en) J.A. Lucey, M.E. Johnson et D.S. Horne, « Invited review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese », Journal of Dairy Science, vol. 86, no 9, , p. 2725-2743 (PMID14507008, DOI10.3168/jds.S0022-0302(03)73869-7, lire en ligne)
(en) D.G. Dalgleish, « Casein Micelles as Colloids: Surface Structures and Stabilities », Journal of Dairy Science, vol. 81, no 11, , p. 3013-3018 (DOI10.3168/jds.S0022-0302(98)75865-5, lire en ligne)
(en) A.J. Vasbinder, H.S. Rollema, A. Bot et C.G. de Kruif, « Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles », Journal of Dairy Science, vol. 86, no 5, , p. 1556-1563 (PMID12778566, DOI10.3168/jds.S0022-0302(03)73741-2, lire en ligne)
(en) C.L.C. Esteves, J.A. Lucey, T. Wang et E.M.V. Pires, « Effect of pH on the Gelation Properties of Skim Milk Gels Made From Plant Coagulants and Chymosin », Journal of Dairy Science, vol. 86, no 8, , p. 2558-2567 (PMID12939079, DOI10.3168/jds.S0022-0302(03)73850-8, lire en ligne)
(en) S.V. Silva et F.X. Malcata, « Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter », Journal of Dairy Science, vol. 88, no 6, , p. 1947-1954 (PMID15905424, DOI10.3168/jds.S0022-0302(05)72870-8, lire en ligne)
nih.gov
ncbi.nlm.nih.gov
(en) Todd J. Ward, Rodney L. Honeycutt et James N. Derr, « Nucleotide Sequence Evolution at the κ-Casein Locus: Evidence for Positive Selection Within the Family Bovidae », Genetics, vol. 147, no 4, , p. 1863-1872 (PMID9409842, PMCID1208352, lire en ligne)
(en) T.F. Kumosinski, E.M. Brown et H.M. Farrell Jr., « Three-Dimensional Molecular Modeling of Bovine Caseins: An Energy-Minimized β-Casein Structure », Journal of Dairy Science, vol. 76, no 4, , p. 931-945 (PMID8486844, lire en ligne)
(en) J.A. Lucey, M.E. Johnson et D.S. Horne, « Invited review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese », Journal of Dairy Science, vol. 86, no 9, , p. 2725-2743 (PMID14507008, DOI10.3168/jds.S0022-0302(03)73869-7, lire en ligne)
(en) Pieter Walstra, « The voluminosity of bovine casein micelles and some of its implications », Journal of Dairy Research, vol. 46, no 2, , p. 317-323 (PMID469060, DOI10.1017/S0022029900017234, lire en ligne)
(en) A.J. Vasbinder, H.S. Rollema, A. Bot et C.G. de Kruif, « Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles », Journal of Dairy Science, vol. 86, no 5, , p. 1556-1563 (PMID12778566, DOI10.3168/jds.S0022-0302(03)73741-2, lire en ligne)
(en) Mala B. Rao, Aparna M. Tanksale, Mohini S. Ghatge et Vasanti V. Deshpande, « Molecular and Biotechnological Aspects of Microbial Proteases », Microbiology and Molecular Biology Reviews, vol. 62, no 3, , p. 597-635 (PMID9729602, PMCID98927, lire en ligne)
(en) Helle B. Drøhse et Bent Foltmann, « Specificity of milk-clotting enzymes towards bovine κ-casein », Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol. 995, no 3, , p. 221-224 (PMID2495817, DOI10.1016/0167-4838(89)90039-3, lire en ligne)
(en) C.L.C. Esteves, J.A. Lucey, T. Wang et E.M.V. Pires, « Effect of pH on the Gelation Properties of Skim Milk Gels Made From Plant Coagulants and Chymosin », Journal of Dairy Science, vol. 86, no 8, , p. 2558-2567 (PMID12939079, DOI10.3168/jds.S0022-0302(03)73850-8, lire en ligne)
(en) S.V. Silva et F.X. Malcata, « Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter », Journal of Dairy Science, vol. 88, no 6, , p. 1947-1954 (PMID15905424, DOI10.3168/jds.S0022-0302(05)72870-8, lire en ligne)
(en) David S. Horne, « Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products », International Dairy Journal, vol. 8, no 3, , p. 171-177 (DOI10.1016/S0958-6946(98)00040-5, lire en ligne)
(en) Helle B. Drøhse et Bent Foltmann, « Specificity of milk-clotting enzymes towards bovine κ-casein », Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol. 995, no 3, , p. 221-224 (PMID2495817, DOI10.1016/0167-4838(89)90039-3, lire en ligne)