1. The effect of pH and heat treatment on the κ-casein content and the ζ-potential of the particles in reconstituted skim milk;Anema;Milchwissenschaft,1997
2. Comparison of the stabilisation mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP);Boulenguer,2003
3. Dannenberg, F. (1986). Zur Reaktionskinetik der Molkenproteindenaturierung und deren technologischer Bedeutung. Dissertation at Chair for Food Process Engineering and Dairy Technology. Technical University Munich, Weihenstephan.
4. Polysaccharide protein interactions;De Kruif;Food Hydrocolloids,2001
5. Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications;Einhorn-Stoll;Die Nahrung,2001