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process conditions, composition, structure and functionality of milk and whey proteins, and how these affect the quality, texture, stability and nutritional value of fermented dairy products. The work
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, and how these affect the quality, texture, stability and nutritional value of fermented dairy products. The work includes process development and characterisation of raw materials and intermediate
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to study their health effects. Short-chain fatty acids represent small molecules derived from gut fermentation of dietary fiber and proteins, which have physiological effects or relevance to health
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