@article{lazzaro:hal-01369072,
TITLE = {Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions},
AUTHOR = {Lazzaro, Fanny and Saint-Jalmes, Arnaud and Violleau, Fr{\'e}d{\'e}ric and Lopez, Christelle and Gaucher-Delmas, Mireille and Madec, Marie-Noelle and Beaucher, Eric and Gaucheron, Frederic},
URL = {https://hal.science/hal-01369072},
JOURNAL = {Food Hydrocolloids},
PUBLISHER = {Elsevier},
VOLUME = {63},
PAGES = {189-200},
YEAR = {2017},
MONTH = Feb, DOI = {10.1016/j.foodhyd.2016.08.037},
KEYWORDS = {Mineral ; Calcium phosphate ; Functionality ; Citrate ; Milk ; Casein aggregate ; Foams},
PDF = {https://hal.science/hal-01369072/file/Gradual%20disaggregation%20of%20the%20casein.pdf},
HAL_ID = {hal-01369072},
HAL_VERSION = {v1},
}