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Cited article:

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Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle

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Fouling on ion-exchange membranes: Classification, characterization and strategies of prevention and control

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Advances in Colloid and Interface Science 229 34 (2016)

A new cryo‐STEM method for imaging food colloids in the scanning electron microscope

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Stability of β‐lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0

International Journal of Dairy Technology 62 (4) 493 (2009)

Pre-treatment of cheese milk: principles and developments

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Control of Heat-Induced Aggregation of Whey Proteins Using Casein

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Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese

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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

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Milk Biologically Active Components as Nutraceuticals: Review

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Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed

Thomas Croguennec, Brendan T O’Kennedy and Raj Mehra
International Dairy Journal 14 (5) 399 (2004)

Microfiltration of whey proteins adsorbed on yeast cells

Bulent Keskinler, Elif Erhan, Galip Akay, Mukerren Kaya and Betul Bayguven
International Journal of Food Science & Technology 39 (1) 71 (2004)

The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

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