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“Overall, it was demonstrated that casein can be used to alter whey protein gel structure such that sensory firmness and fracturability are decreased and cohesiveness is increased, while preventing a large increase in moisture release.”
“ CAS was found to oxidize significantly more fat (p < 0.05) than WPI during minutes 10–15 (CAS: 2.28 ± 0.38 g; WPI : 1.7 ± 0.60 g) and 25–30 (CAS: 3.03 ± 0.55 g; WPI: 2.24 ± 0.50 g) of the exercise bout.”