2010 conference paper
Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH
Gums and Stabilisers for the Food Industry 15, 137–146.
2008 journal article
Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH
Food Hydrocolloids, 22(5), 752–762.