1. The effect of pasteurisation of cheese milk and whey on the major lipid components of whey protein concentrates;Williams;Australian Journal of Dairy Technology,1991
2. Recovery and composition of Swiss cheese whey lipid-containing fractions;Kamath;Journal Agricultural and Food Chemistry,1997
3. Milk and dairy-type emulsions;Buchheim,1990
4. Relation between microstructure, destabilization phenomena and rheological properties of whippable emulsions;Buchheim;Food Microstructure,1985
5. Inelastic light-scattering study of the size distribution of bovine milk casein micelles;Lin;Biochemistry,1971