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McClements DJ (2004) Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 9 (5):305–313. https://doi.org/10.1016/j.cocis.2004.09.003
Dalgleish DG, Spagnuolo PA, Goff HD (2004) A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. International Dairy Journal 14: 1025–1031
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Kontogiorgos, V. (2024). Proteins-Enzymes. In: Introduction to Food Chemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-53558-1_3
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DOI: https://doi.org/10.1007/978-3-031-53558-1_3
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