I can find a lot of information about protein folding in water but not about whey-protein-folding in water that body-builders use with filtered shakers. Without filters, you get protein balls -- is this an example of micelle?
I could find
"Micelle shape and size" -article here and it mentions that alcohol does not form micelle due to low repulsion forces. Whey protein gets balls in water due to some sort of repulsion forces, apparently some amide groups meaning hydrophilic-and-hydrophobic-groups with particles. Is this reasoning right or is there more with Whey -protein?
Wikipedia here apparently about folding with amino-acid sequences:
"the process also depends on the solvent (water or lipid bilayer), the concentration of salts, the temperature, and the presence of molecular chaperones."
Chaperone (protein) =
"molecular chaperones are proteins that assist the non-covalent folding or unfolding and the assembly or disassembly of other macromolecular structures, but do not occur in these structures when the structures are performing their normal biological functions having completed the processes of folding and/or assembly."Source here.
More about micelles here