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. 2010 Dec 1;99(11):3754–3762. doi: 10.1016/j.bpj.2010.10.019

Figure 1.

Figure 1

Typical SAXS profiles for the casein micelle at casein concentration ∼25 g/L in fresh milk (squares; data from Marchin et al. (8)), pasteurized milk (triangles; data from Shukla et al. (10)), and NPC + UF (circles; this work). Intensities are in arbitrary units (a.u.) and the data have been shifted along the y-axis for clarity. (Inset) The corresponding Kratky plots in a log-log scale. The lines guide the eye.