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Cited article:

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Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat

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International Dairy Journal 46 63 (2015)
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The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

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Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels

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Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels

Kristina Lodaite, François Chevalier, Emanuele Armaforte and Alan L. Kelly
Journal of Dairy Research 76 (3) 294 (2009)
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Structural origin of the thixotropic behavior of a class of metallosupramolecular gels

Wengui Weng, Alex M. Jamieson and Stuart J. Rowan
Tetrahedron 63 (31) 7419 (2007)
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Casein micelles as hard spheres: limitations of the model in acidified gel formation

David S Horne
Colloids and Surfaces A: Physicochemical and Engineering Aspects 213 (2-3) 255 (2003)
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