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The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients

Food ColloidNutritionMilk Protein IngredientsBiochemistryInfant NutritionFood TechnologyHeat-induced AggregationProtein EngineeringFood EngineeringFood ProcessingMedicineBiophysicsChromatographyHealth Sciences