@article{f2b2e613ec0d4d15a49c7e0b076a7c86,
title = "Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation",
keywords = "Rheology, Chemistry, Differential scanning calorimetry, Whey protein, Dispersion (optics), Centrifugation, Chromatography, Electrophoresis, Microstructure, Chemical engineering, Materials science, Composite material, Crystallography, Engineering, Physics, Optics, Thermodynamics",
author = "Patrick Cotter",
year = "1999",
doi = "10.1111/j.1471-0307.1999.tb02078.x",
language = "English",
journal = "International Journal of Dairy Technology",
issn = "1364-727X",
publisher = "Wiley-Blackwell",
}