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Journal: Foods, 2019
Volume: 8
Number: 652
652
Article: Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
Authors: by Floriane Doudiès, Anne-Sophie Arsène, Fabienne Garnier-Lambrouin, Marie-Hélène Famelart, Antoine Bouchoux, Frédéric Pignon and Geneviève Gésan-Guiziou
Link: https://www.mdpi.com/2304-8158/8/12/652

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