Published in
Royal Society of Chemistry, Food and Function, 4(10), p. 1870-1879, 2019
DOI: 10.1039/c8fo01860j
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Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates
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Abstract
An increasing body of evidence demonstrates that differences in protein composition in the food matrix can significantly affect its biological functionality.