Boland MKaur LAcevedo-Fani ABoland MKaur LAcevedo-Fani A2025-04-142025-04-142025-03-03Boland M, Kaur L, Acevedo-Fani A. (2025). Food Proteins: Processing, Interactions, Functionality and Bioavailability. Foods. 14. 5.https://mro.massey.ac.nz/handle/10179/72766(c) 2025 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/Food Proteins: Processing, Interactions, Functionality and BioavailabilityJournal article10.3390/foods140508572304-8158journal-article857