Juliana V.C. Silva, Gireeshkumar Balakrishnan, Christophe Schmitt, Christophe Chassenieux, Taco Nicolai. Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition.
Food Hydrocolloids, Elsevier, 2018, 82, pp.258 - 267.
⟨10.1016/j.foodhyd.2018.04.002⟩.
⟨hal-01927368⟩