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@ARTICLE{Gebhardt:986329,
      author       = {Gebhardt, Ronald and Hohn, Calvin and Asaduzzaman, Md},
      title        = {{S}tabilizing interactions of casein microparticles after a
                      thermal post-treatment},
      journal      = {Food chemistry},
      volume       = {450},
      issn         = {0308-8146},
      address      = {New York, NY [u.a.]},
      publisher    = {Elsevier},
      reportid     = {RWTH-2024-05165},
      pages        = {139369},
      year         = {2024},
      date          = {2023-19.10},
      organization  = {3. Food Chemistry Conference: Shaping
                       a Healthy and Sustainable Food Chain
                       through Knowledge, Dresden (Germany),
                       2023-19.10 - 12 Oct 2023},
      cin          = {421710 / 416100},
      ddc          = {660},
      cid          = {$I:(DE-82)421710_20170406$ / $I:(DE-82)416100_20171001$},
      pnm          = {OAPKF - Open-Access-Publikation mit Unterstützung der RWTH
                      Aachen University (021000-OAPKF)},
      pid          = {G:(DE-82)021000-OAPKF},
      typ          = {PUB:(DE-HGF)16 / PUB:(DE-HGF)8},
      UT           = {WOS:001221678700001},
      pubmed       = {pmid:38653051},
      doi          = {10.1016/j.foodchem.2024.139369},
      url          = {https://publications.rwth-aachen.de/record/986329},
}