The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
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Elsevier
Reference178 articles.
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3. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 °C;Anema;Journal of Agricultural and Food Chemistry,1998
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