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This article has been cited by the following article(s):

Proteins in Food Processing

P.F. Fox and A.L. Kelly
Proteins in Food Processing 29 (2004)
DOI: 10.1533/9781855738379.1.29
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The casein micelle: Historical aspects, current concepts and significance

P.F. Fox and A. Brodkorb
International Dairy Journal 18 (7) 677 (2008)
DOI: 10.1016/j.idairyj.2008.03.002
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Food Biochemistry and Food Processing

P. F. Fox and A. L. Kelly
Food Biochemistry and Food Processing 442 (2012)
DOI: 10.1002/9781118308035.ch24
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Therese Uniacke-Lowe and Patrick F. Fox
Cheese 69 (2017)
DOI: 10.1016/B978-0-12-417012-4.00004-1
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The influence of temperature- and divalent-cation-mediated aggregation of β-casein on the physical and microstructural properties of β-casein-stabilised emulsions

Meng Li, James A. O’Mahony, Alan L. Kelly and André Brodkorb
Colloids and Surfaces B: Biointerfaces 110620 (2019)
DOI: 10.1016/j.colsurfb.2019.110620
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