Alpha casein micelles show not only molecular chaperone-like aggregation inhibition properties but also protein refolding activity from the denatured state

► A protein in fully denatured state is renatured to the native state effectively in the presence of casein micelles. ► Casein micelles have a potential to stabilize milk proteins by both chaperone-like activity and refolding properties. ► Casein micelles might be a valuable additive that assists refolding at an industrial level because separation of casein micelles from the refolding buffer is easily achieved after the refolding reaction.