Author:
Sun Xiaoli,Gerrard Juliet A.,Anema Skelte G.
Subject
Applied Microbiology and Biotechnology,Food Science
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2. Lactoferrin binding to transglutaminase cross-linked casein micelles;Anema;International Dairy Journal,2012
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4. 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 Milk Science International,1997
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