<p> Bovine milk contains 3-4 % protein and almost 80% of the milk protein fraction consist of four caseins; α<sub>s1</sub>-casein, β-casein, α<sub>s2</sub>-casein and κ-casein. Most of the caseins in milk are assembled in casein micelles, which consist of several thousa... View more
Bijl, E., H. J. F. van Valenberg, T. Huppertz and A. C. M van Hooijdonk. 2013. Protein, casein and micellar salts in milk: Current content and historical perspectives. Journal of Dairy Science. 96:5455-5464
Sagis, L. M. C., E. Bijl, L. Antono, N. C. A. de Ruijter and H. J. F. van Valenberg. 2013. Protein transfer to membranes upon shape deformation. European Physics Journal Special Topics. 222:61-71
Bijl, E., H. J. F. van Valenberg, S. Sikkes, S. Jumelet, G. Sala, C. Olieman, A. C. M. van Hooijdonk and T. Huppertz. Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein. Submitted for publication.
Bijl, E., H. J. F. van Valenberg, T. Huppertz, A. C. M van Hooijdonk and H. Bovenhuis. Phosphorylation of alpha-s1-casein is regulated by a different set of genes. Submitted for publication.
Bijl, E., H. J. F. van Valenberg, T. Huppertz and H. J. F. van Hooijdonk. Natural variation in casein composition of milk. IMGC Workshop Techniques of Measuring Milk Phenotypes. Wageningen, The Netherlands, October 10- 12, 2012.