000 01320 a2200385 4500
005 20250514163643.0
264 0 _c20040121
008 200401s 0 0 eng d
022 _a0021-8561
024 7 _a10.1021/jf030201x
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aGuyomarc'h, Fanny
245 0 0 _aRole of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.
_h[electronic resource]
260 _bJournal of agricultural and food chemistry
_cDec 2003
300 _a7743-50 p.
_bdigital
500 _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650 0 4 _aAnimals
650 0 4 _aCaseins
_xanalysis
650 0 4 _aElasticity
650 0 4 _aGels
_xchemistry
650 0 4 _aHot Temperature
650 0 4 _aHydrogen-Ion Concentration
650 0 4 _aMicelles
650 0 4 _aMilk
_xchemistry
650 0 4 _aMilk Proteins
_xanalysis
650 0 4 _aSolubility
650 0 4 _aViscosity
650 0 4 _aWhey Proteins
700 1 _aQueguiner, Claire
700 1 _aLaw, Andrew J R
700 1 _aHorne, David S
700 1 _aDalgleish, Douglas G
773 0 _tJournal of agricultural and food chemistry
_gvol. 51
_gno. 26
_gp. 7743-50
856 4 0 _uhttps://doi.org/10.1021/jf030201x
_zAvailable from publisher's website
999 _c14397933
_d14397933