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Effect of Gel Structure on the Dissolution of Heat-Induced β-Lactoglobulin Gels in AlkaliRuben Mercadé‐Prieto, D.I. Wilson, Robert J. Falconer et al.|Journal of Agricultural and Food Chemistry|2006Cited by 38
Polyelectrolyte screening effects on the dissolution of whey protein gels at high pH conditionsRuben Mercadé‐Prieto, D.I. Wilson, Pradeepta Kumar Sahoo et al.|Food Hydrocolloids|2006Cited by 37
Probing The Mechanisms Limiting Dissolution of Whey Protein Gels During CleaningRuben Mercadé‐Prieto, D.I. Wilson, Robert J. Falconer et al.|Food and Bioproducts Processing|2006Cited by 19