Ronald Gebhardt

1 Introduction Caseins as the main protein component of milk offer great potential for the production of novel, sustainable, biocompatible, and degradable functional composite materials due to their gel-forming properties.[1, 2] Cow's milk contains αS1−, αS2−, β−, κ−caseins, which can be considered as intrinsically disordered proteins.[3] Under physiological conditions, caseins exist together with colloidal calcium phosphate as spherical association colloids.

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