The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients

Author： McSweeney S.L.   Mulvihill D.M.   O'Callaghan D.M.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.1, 2004-01, pp. : 109-125

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