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Journal of Agricultural and Food Chemistry|December 24, 2003
Steric effects governing disulfide bond interchange during thermal aggregation in solutions of beta-lactoglobulin B and alpha-lactalbuminYoav D Livney, Edita Verespej, Douglas G DalgleishJournal of Agricultural and Food Chemistry|October 13, 2005
Effects of added sodium caseinate on the formation of particles in heated milkElizabeth A Parker, Laurence Donato, Douglas G DalgleishJournal of Agricultural and Food Chemistry|February 4, 2011
Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixturesPrashanti Kethireddipalli, Arthur R Hill, Douglas G DalgleishJournal of Agricultural and Food Chemistry|January 7, 2004
Formation of soluble and micelle-bound protein aggregates in heated milkFanny Guyomarc'h, Andrew J R Law, Douglas G DalgleishJournal of Agricultural and Food Chemistry|December 11, 2003
Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gelsFanny Guyomarc'h, Claire Queguiner, Andrew J R Law, et al.Pageof 2