Whey proteins have many benefits due to their high nutritional value and their various
applications in food products. A drawback of whey proteins is their instability to thermal …

The effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

Biopolymer nano‐and micro‐particles, fabricated from either proteins and/or
polysaccharides, can be utilized as delivery systems or to modulate the physicochemical …

Pressure treatment of β-lactoglobulin (β-LG), whey protein concentrate (WPC), whey protein
isolate and skim milk has been explored by many groups using a wide range of techniques …

The formation of complexes between whey proteins and $\kappa $-casein during heat
treatment of milk dramatically affects the protein organisation in both the colloidal casein and …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

In the present study, the potential of enzymatic hydrolysis as an efficient approach for the
fabrication of soy protein nanoparticles (SPNPs) was investigated. Three types of enzymes …

Curcumin (diferuloyl methane) is the physiologically and pharmacologically active
component of turmeric (Curcuma longa L.). Solubility and stability of curcumin are the …

The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI)
conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The …

Seasonal calving, pasture-based dairy systems are widely practiced in countries with a
temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach …