Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype

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Daniloski, Davor ORCID: https://orcid.org/0000-0001-6219-0565, Page, Richard M ORCID: https://orcid.org/0000-0002-3347-2341, Lamichhane, Prabin ORCID: https://orcid.org/0000-0003-4658-4892, Fitzpatrick, Conor J ORCID: https://orcid.org/0000-0002-6049-7747, Vasiljevic, Todor ORCID: https://orcid.org/0000-0003-1395-7349, Brodkorb, André ORCID: https://orcid.org/0000-0002-0501-4925, Timlin, Mark ORCID: https://orcid.org/0000-0001-9649-7928, Murphy, John Paul, O'Callaghan, Tom F and McCarthy, Noel A ORCID: https://orcid.org/0000-0003-2874-6018 (2024) Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype. Food Research International, 196. ISSN 0963-9969

Item type	Article
URI	https://vu-9.eprints-hosting.org/id/eprint/49340
DOI	10.1016/j.foodres.2024.115008
Official URL	https://www.sciencedirect.com/science/article/abs/...
Subjects	Current > FOR (2020) Classification > 3006 Food sciences Current > FOR (2020) Classification > 3210 Nutrition and dietetics Current > FOR (2020) Classification > 4004 Chemical engineering Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
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