Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2

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Authors: Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O’Mahony, Alan L. Kelly, André Brodkorb

Journal title: Food Hydrocolloids

Journal publisher: Elsevier BV

Published year: 2020

DOI identifier: 10.1016/j.foodhyd.2020.106249

ISSN: 0268-005X