1. Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates. Issue 10 (23rd September 2018) Authors: Wang, Hong; Wang, Yunna; Yuan, Dongdong; Cao, Jialu; Chen, Liankun; Li, Yan; Zhang, Liebing Journal: Journal of food processing and preservation Issue: Volume 42:Issue 10(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗