• Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripeningXia, Xiaofeng; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Corrigan, Bernard M.; Gai, Nan; Fenelon, Mark A.; Tobin, John T.; Kilcawley, Kieran; Kelly, Alan L.; McSweeney, Paul L. H.; Sheehan, Jeremiah J.International dairy journal2023 / art. 105540, 13 p. : ill https://doi.org/10.1016/j.idairyj.2022.105540 https://www.scopus.com/sourceid/51565 https://www.scopus.com/record/display.uri?eid=2-s2.0-85142705331&origin=inward&txGid=7dc797db2c61f03323576b4038a3285d https://jcr.clarivate.com/jcr-jp/journal-profile?journal=INT%20DAIRY%20J&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000990015900001