1. Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin;Anema;Journal of Agricultural and Food Chemistry,2000
2. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997
3. Scientific and practical results with use of ultrafiltration in Hungary;Babella;Bulletin of the International Dairy Federation,1989
4. Evidence of multiple glycosylation of bovine beta-lactoglobulin by electrospray ionisation mass spectrometry;Burr;Milchwissenschaft,1996
5. Relaxometry method for determining the reconstitutability and the water-holding capacity of protein-rich milk powders;Davenel;Milchwissenschaft,1997