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Figure 1 from Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans | Semantic Scholar
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Extrusion Processing and Properties of Protein‐Based Thermoplastics - Verbeek - 2010 - Macromolecular Materials and Engineering - Wiley Online Library
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Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein - Food Hydrocoll. - X-MOL
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Understanding the Role of Dairy Proteins in Ingredient and Product Performance
Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging - ScienceDirect
Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins - Food & Function (RSC Publishing)
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Understanding the Role of Dairy Proteins in Ingredient and Product Performance
Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans | SpringerPlus | Full Text
