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A rheological model for sodium caseinate

J. Fichtali, F.R. van de Voort and G.J. Doyon
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Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions

Aiqian Ye and Harjinder Singh
Food Hydrocolloids 15 (2) 195 (2001)
DOI: 10.1016/S0268-005X(00)00065-5
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On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow

Anna S Antipova, Eric Dickinson, Brent S Murray and Maria G Semenova
Colloids and Surfaces B: Biointerfaces 27 (2-3) 123 (2003)
DOI: 10.1016/S0927-7765(02)00047-4
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Technological Approaches for Novel Applications in Dairy Processing

Cristina Conceição, Pedro Martins, Nuno Alvarenga, et al.
Technological Approaches for Novel Applications in Dairy Processing (2018)
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Proceedings of the Third International Symposium on Materials and Sustainable Development

K. Acem, A. Choukri, N. Saoudet, S. Tergou and H. Trari
Proceedings of the Third International Symposium on Materials and Sustainable Development 516 (2018)
DOI: 10.1007/978-3-319-89707-3_56
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Caseinate at Low Temperatures: Calcium Use in ?-Casein Extraction by Microfiltration

M.H. FAMELART and O. SUREL
Journal of Food Science 59 (3) 548 (1994)
DOI: 10.1111/j.1365-2621.1994.tb05559.x
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Influence of biological removal of lactose on the physical and chemical parameters of crude sweet whey

Kamel Acem, Tassadit Saadi and Nouria Benali
Acta Scientifica Naturalis 6 (2) 123 (2019)
DOI: 10.2478/asn-2019-0023
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