The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

Protein–polysaccharide interactions

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High pressure treatment of bovine milk: effects on casein micelles and whey proteins

Thom Huppertz, Patrick F. Fox, Alan L. Kelly · Journal of Dairy Research · 2004 · 243 citations

Agriculture, Biochemistry, Food Science +17

Interaction of pectin and casein micelles

A Maroziene · Food Hydrocolloids · 2000 · 231 citations

Natural Sciences, Biochemistry, Biophysics +12

Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk

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Agriculture, Dairy Science, Food Science +17

Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

Yacine Hémar, M. Tamehana, P. A. Munro et al. · Food Hydrocolloids · 2001 · 139 citations

Agriculture, Chemical Engineering, Food Science +17