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Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
J Agric Food Chem. 2005 Jul 13;53(14):5747-53. doi: 10.1021/jf050312r.
J Agric Food Chem. 2005.
PMID: 15998143
Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer.
Vittayanont M, Steffe JF, Flegler SL, Smith DM.
Vittayanont M, et al.
J Agric Food Chem. 2002 May 8;50(10):2987-92. doi: 10.1021/jf011410p.
J Agric Food Chem. 2002.
PMID: 11982430
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Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin.
Vittayanont M, Steffe JF, Flegler SL, Smith DM.
Vittayanont M, et al.
J Agric Food Chem. 2003 Jan 29;51(3):760-5. doi: 10.1021/jf020413e.
J Agric Food Chem. 2003.
PMID: 12537454
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Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.
Vittayanont M, Vega-Warner V, Steffe JF, Smith DM.
Vittayanont M, et al.
J Agric Food Chem. 2001 Mar;49(3):1587-94. doi: 10.1021/jf000774z.
J Agric Food Chem. 2001.
PMID: 11312900
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