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  1. 1
    Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

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  2. 2
    Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions

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  3. 3
    Natural history and risk factors of IgE-mediated cow's milk protein allergy in infants

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  4. 4
    Dynamic Properties of Adsorption Layers of κ-Casein Fibrils

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  5. 5
    Multiscale Approach to Studying Biomolecular Interactions in Cellulose-Casein Adhesion

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  6. 6
    Immobilization of Trypsin from the Subphase to the Langmuir Monolayer of Fluorocarbon-Modified Single-Walled Carbon Nanotube and Its Activity Maintenance

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  7. 7
    Effect of ultrasound on the structural characteristics of fresh skim milk

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  8. 8
    Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

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  9. 9
    Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions

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  10. 10
    Immobilization of Enzymes on Flexible Tubing Surfaces for Continuous Bioassays

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  11. 11
    Monodisperse Oil-in-Water Emulsions Stabilized by Proteins How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins

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  12. 12
    How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case

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  13. 13
    Atomic Force Microscopy Study of the Topography and Nanomechanics of Casein Micelles Captured by an Antibody

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  14. 14
    Anaerobic digestibility of beef hooves with swine manure or slaughterhouse sludge
    von Xia, Yun
    Veröffentlicht in: Waste management (New York, N.Y.) (2015)

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  15. 15
    Celecoxib Encapsulation in β-Casein Micelles Structure, Interactions, and Conformation

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  16. 16
    Diffusion and partitioning of macromolecules in casein microgels evidence for size-dependent attractive interactions in a dense protein system

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  17. 17
    Development of casein microgels from cross-linking of casein micelles by genipin

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  18. 18
    Adsorption of proteins at the solution/air interface influenced by added nonionic surfactants at very low concentrations for both components. 2. Effect of different surfactants and theoretical model

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  19. 19
    A general approach for predicting the filtration of soft and permeable colloids the milk example

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  20. 20
    Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology

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