The dairy industry faces new technological challenges in order to exploit and maintain some
of the bioactive properties of dairy components throughout processing. This review outlines …

Product appearance is an important factor for consumers when determining the quality of a
product, and colour is one of the most important factors which contribute to product …

Whey is the liquid resulting from the coagulation of milk and is generated from cheese
manufacture. Sweet whey, with a pH of at least 5.6, originates from rennet-coagulated …

Goat's milk, considered a substitute for cow's milk, has a high nutritional value. However,
goat's milk contains various allergens, predominantly β-lactoglobulin (BLG). In this study, we …

In this study, the effects of moderate electric fields during thermal denaturation of β-
lactoglobulin were examined through an in situ circular dichroism approach, complemented …

Precision fermentation is a promising route to develop recombinant proteins with improved
functionality. Protein functionality is highly influenced by protein structure, which can be …

Changes in the structure and chemistry of β-lactoglobulin (β-LG) play an important role in
the processing and functionality of milk products. In model β-LG systems, there is evidence …

Disulfides are important for maintaining the protein native structure, but they may undergo
rearrangement in the presence of free Cys residues, especially under elevated …

A food can be considered as functional if, beyond its nutritional outcomes, it provides
benefits upon one or more physiological functions, thus improving health while reducing the …

Interactions between surfactants and proteins have been intensively studied in the past
because their interactions in food and cosmetic products can tremendously alter the product …