Authors: Schorsch, C Wilkins, DK Jones, MG Norton, IT

Citation: C. Schorsch et al., Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles, J DAIRY RES, 68(3), 2001, pp. 471-481

Authors: Schorsch, C Carrie, H Clark, AH Norton, IT

Citation: C. Schorsch et al., Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels, INT DAIRY J, 10(8), 2000, pp. 519-528

Authors: Schorsch, C Carrie, H Norton, IT

Citation: C. Schorsch et al., Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation, INT DAIRY J, 10(8), 2000, pp. 529-539

Authors: Schorsch, C Jones, MG Norton, IT

Citation: C. Schorsch et al., Phase behaviour of pure micellar casein/kappa-carrageenan systems in milk salt ultrafiltrate, FOOD HYDROC, 14(4), 2000, pp. 347-358

Authors: Goff, HD Ferdinando, D Schorsch, C

Citation: Hd. Goff et al., Fluorescence microscopy to study galactomannan structure in frozen sucroseand milk protein solutions, FOOD HYDROC, 13(4), 1999, pp. 353-362

Authors: Schorsch, C Jones, MG Norton, IT

Citation: C. Schorsch et al., Thermodynamic incompatibility and microstructure of milk protein locust bean gum sucrose systems, FOOD HYDROC, 13(2), 1999, pp. 89-99