1. Association of denatured whey proteins with casein micelles in reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003
2. Influence of pH on the effects of high pressure on milk proteins;Arias;Milchwissenschaft,2000
3. Buchheim, W., Schrader, K., Morr, C. V., Frede, E., & Schütt, M. (1996). Effects of high pressure on the protein, lipid and mineral phase of milk. In Heat treatments and alternative methods (pp. 202–213). Special Issue No. 9602. Brussels: International Dairy Federation
4. Effects of high pressure and heat treatment on the mineral balance of goats’ milk;De la Fuente;Journal of Dairy Research,1999
5. Study of acid and rennet coagulation of high pressurized milk;Desobry-Banon;Journal of Dairy Science,1994