1. Gels and gelling;Clark,1992
2. Gels and gelling of globular proteins;Doi;Trends in Food Science Technology,1993
3. Protein gel ultrastructure and functionality;Barbut,1994
4. Microstructure of isoelectric precipitates from β-lactoglobulin solutions heated at various pH values;Harwalkar;Milchwissenschaft,1985
5. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH;Langton;Food Hydrocolloids,1992