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3. Micellar casein and sodium caseinate supramolecular structure differently impacts subsequent food intake in pigs.

4. Postprandial amino acid response after the ingestion of pea protein, milk protein, casein and a casein-pea blend, in healthy older adults.

5. Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers.

6. Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults.

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