1. The application of network theory to food systems;Clark,1987
2. Biopolymer gelation — comparison of reversible and irreversible cross-link descriptions;Clark;Polymer Gels and Networks,1993
3. The concentration dependence of biopolymer gel modulus;Clark;British Polymer Journal,1985
4. The viscosity of milk during the initial stages of renneting;De Kruif;Netherlands Milk and Dairy Journal,1992
5. Skim milk acidification at low temperatures: A model for the stability of casein micelles;De Kruif;Netherlands Milk and Dairy Journal,1996