Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation

Protein–polysaccharide interactions

J.L. Doublier, Catherine Garnier, D. Renard et al. · Current Opinion in Colloid & Interface Science · 2000 · 704 citations

Formation and Physical Properties of Milk Protein Gels

J.A. Lucey · Journal of Dairy Science · 2002 · 640 citations · Full text

Agriculture, Biochemistry, Food Science +14

Microstructure and texture of yogurt as influenced by fat replacers

O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · International Dairy Journal · 2003 · 344 citations

Agriculture, Dairy Science, Food Science +10

Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

J.A. Lucey, P. A. Munro, Harjinder Singh · International Dairy Journal · 1999 · 236 citations

Agriculture, Dairy Science, Food Science +16

Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk

Fanny Guyomarc’H, Andrew J. R. Law, Douglas G. Dalgleish · Journal of Agricultural and Food Chemistry · 2003 · 223 citations

Agriculture, Biochemistry, Food Science +17