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Journal of Agricultural and Food Chemistry|April 10, 2007
Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milkSkelte G AnemaJournal of Agricultural and Food Chemistry|June 9, 2012
Pressure-induced denaturation of β-lactoglobulin in skim milk: effect of milk concentrationSkelte G AnemaComprehensive Reviews in Food Science and Food Safety|December 18, 2020
Age Gelation, Sedimentation, and Creaming in UHT Milk: A ReviewSkelte G AnemaThe Journal of Dairy Research|August 15, 2008
On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteinsSkelte G AnemaJournal of Agricultural and Food Chemistry|March 6, 2003
Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milkSkelte G Anema, Yuming LiFood Chemistry|December 23, 2014
Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milkSkelte G Anema, Yuming LiThe Journal of Dairy Research|March 6, 2003
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle sizeSkelte G Anema, Yuming LiFood Chemistry|September 25, 2016
Ultrasonication of reconstituted whole milk and its effect on acid gelationNguyen H A Nguyen, Skelte G AnemaThe Journal of Dairy Research|July 16, 2008
Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milkAiqian Ye, Skelte G Anema, Harjinder SinghBiomacromolecules|September 22, 2011
Interaction of lactoferrin and lysozyme with casein micellesSkelte G Anema, C G Kees de KruifPageof 4