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Clean Protein Supplement - No Sugar, Carbs, Fat, Lactose, Or Gluten | Atomic Strength Nutrition
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When talking about proteins like 'whey' or 'casein,' are those physically or chemically 'connected' compounds, or are those just names for a certain distributions of unrelated amino-acids found in the products? -
Production of whey protein hydrolyzates and its incorporation into milk | Food Production, Processing and Nutrition | Full Text
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Structure and Stability of Whey Proteins - ScienceDirect
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The Chemistry of Whey Protein by Grace Alexander on Prezi Next
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence | Journal of Agricultural and Food Chemistry
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability - ScienceDirect