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November 1, 1998Journal of Dairy Research

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

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JLJ.A. LuceyUniversity of Wisconsin–Madison MTM. TamehanaMassey University HSHarjinder SinghSt. George's University

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Lucey et al. (1998) studied this question.

synapsesocial.com/papers/6a96de45672df19136a6da1e https://doi.org/10.1017/s0022029998003057

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