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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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electrochemical performance. The study also aims to address current challenges in lithium-ion batteries, such as dendrite formation, electrolyte degradation, and limited long-term stability, through the use
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