… The thermal behaviour of the main whey protein β-lactoglobulin is well-known. Upon heating
a solution of β-lactoglobulin with neutral pH at first the dimer–monomer equilibrium shifts to …

… products, the thermal behaviour of the whey proteins is highly significant A major consequence
of denaturation is a reduction in protein solubility. The heat labilities of whey protein were …

… that the heat-stabilising effect of SDS on the whey protein isolate solution was stronger than
… The resultant surfactant clouding is expected to badly affect the protein thermal stability. In …

… whey protein with maltodextrin in comparison with that of intact whey protein in production
and stabilisation of … the improved thermal stability of emulsions stabilised by hydrolysed whey …

… gross composition but different levels of native whey protein (WP), ie, MPC85S1 and MPC85S2
with 16.6 and 6.0 g native WP/100 g protein, respectively, were compared. Rheometeric …

… reports claiming different methods for stabilisation of whey proteins. Amongst these are the
… For this reason, the potential capability of SHMP in enhancing the thermal stabilisation of …

… The first objective of this study was to make an estimation on the voluminosity of thermally
stabilised WPPC and to get first insights which of the two hydrocolloids, namely whey protein …

… The industrial application of whey proteins as a food emulsifier is still limited due to its … of
whey protein and lactose was investigated to improve the heat stability of WPC-stabilised oil in …

… thermally stabilised whey protein-pectin complexes have the potential to be applied as a
fat-replacers similar to microparticulated whey proteins but … on stabilising bonds are necessary. …

… We first checked whether the thermally induced whey protein denaturation might correlate
… , images of emulsions stabilised either by native or fully denatured whey proteins have been …