Authors: McCrae, CH

Citation: Ch. Mccrae, Heat stability of milk emulsions: phospholipid-protein interactions, INT DAIRY J, 9(3-6), 1999, pp. 227-231

Authors: Leaver, J Law, AJR Brechany, EY McCrae, CH

Citation: J. Leaver et al., Chemical changes in beta-Lactoglobulin structure during ageing of protein-stabilized emulsions, INT J FOOD, 34(5-6), 1999, pp. 503-508

Authors: McCrae, CH Law, AJR Leaver, J

Citation: Ch. Mccrae et al., Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat, FOOD HYDROC, 13(5), 1999, pp. 389-399