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All issues Lait, 85 4-5 (2005) 369-381 Article references

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Cited article:

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Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets

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Effect of milk protein standardisation using buffalo milk protein co‐precipitates on the texture, composition and yield of paneer

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International Journal of Dairy Technology 76 (3) 650 (2023)
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Functional characterisation of buffalo milk protein co‐precipitate

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International Journal of Dairy Technology 75 (4) 892 (2022)
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Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties

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https://doi.org/10.1016/j.foodhyd.2021.107335

Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

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Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions

Essam Hebishy, Yousef Joubran, Eoin Murphy and James A. O'Mahony
International Dairy Journal 91 71 (2019)
https://doi.org/10.1016/j.idairyj.2018.12.003

Practical consequences of calcium addition to and removal from milk and milk products

Hilton C Deeth and Michael J Lewis
International Journal of Dairy Technology 68 (1) 1 (2015)
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Regulation of milk protein solubility by a whey-derived proline-rich peptide product

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Effects of different calcium salts on properties of milk related to heat stability

ESEREOSA D OMOARUKHE, NATTIRA ON‐NOM, ALISTAIR S GRANDISON and MICHAEL J LEWIS
International Journal of Dairy Technology 63 (4) 504 (2010)
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Role of protein aggregation in heat-induced heat stability during milk powder manufacture

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Dairy Science and Technology 88 (1) 121 (2008)
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Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

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Journal of Dairy Science 91 (6) 2165 (2008)
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