Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to ...

Soluble aggregates obtained from heat-treated suspensions of commercial whey protein concentrate with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5 and 8.0), and ...

Two polysaccharides (PS), gum arabic (GA) and sodium alginate (SA), and whey protein concentrate (WPC) were used to design bio-based films at two ratios (RPS:WPC 1:2 and 1:3). The effects of PS, RPS:WPC and WPC thermal ...

The process to obtain a protein-containing ingredient from the remaining whey of Argentinean “Cuatriolo” cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were ...

The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for ...