Media type: E-Article Title: Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification Contributor: Raak, Norbert; Rohm, Harald; Jaros, Doris imprint: Springer Science and Business Media LLC, 2017 Published in: Food Biophysics Language: English DOI: 10.1007/s11483-017-9483-6 ISSN: 1557-1858; 1557-1866 Keywords: Applied Microbiology and Biotechnology ; Bioengineering ; Biophysics ; Food Science ; Analytical Chemistry Origination: Footnote: