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(A) The SAXS intensities of casein micelle dispersions at casein concentrations (top to bottom) 25, 33, 100, 150, 167, 206, 337, 365, and 400 g/L. The data have been shifted along the y-axis for clarity. At 25 g/L, the dispersion is turbid and fluid, whereas it is a nearly transparent gel at 400 g/L. The transition from a fluid to a gel takes place between 150 and 200 g/L of casein. (B) The corresponding Kratky plots in a log-log scale.
