We are pleased to propose you a new highlight paper selected by the Editor-in-Chief, "Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review".

This review paper by L. Donato, from the Nestlé Research Center in Lausanne, Switzerland, and F. Guyomarc’h, from INRA-AGROCAMPUS OUEST in Rennes, France, roots back to both authors’ collaborative research with D. Dalgleish and M. Corredig at the University of Guelph, Canada, in the last years.


See this highlight paper

Access Highlight papers