Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures

•Human skim milk was sequentially fractionated into S-25 °C, S-4 °C and M-4 °C.•Ratios of β-casein distributed in S-25 °C, S-4 °C and M-4 °C were ∼19%, ∼59% and ∼22%.•β-casein isoform was predominated by 0-P, 1-P and 2-P in S-25 °C, and 0-P in M-4 °C.•Size and Rg/Rh increased for micelles after β-casein release at 4 °C.•Micelles became loose and homogenous after releasing β-casein and calcium at 4 °C.