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	1.	Comment on "Statistical thermodynamics of casein aggregation: Effects of salts and water", by Harton and Shimizu (Biophysical Chemistry, 247 (2019) 34-42). [electronic resource] by Horne, David S Producer: 20200113 In: Biophysical chemistry vol. 256 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Yogurt made from milk heated at different pH values. [electronic resource] by Ozcan, Tulay Horne, David S Lucey, John A Producer: 20160607 In: Journal of dairy science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A 100-Year Review: Progress on the chemistry of milk and its components. [electronic resource] by Lucey, John A Otter, Don Horne, David S Producer: 20180719 In: Journal of dairy science vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. [electronic resource] by Guyomarc'h, Fanny Queguiner, Claire Law, Andrew J R Horne, David S Dalgleish, Douglas G Producer: 20040121 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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