Protein is an essential macronutrient and a key structural component of many foods. The
nutritional and technological properties of food protein ingredients depend on their source …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Dairy is one of the main sources for high quality protein in the human diet. Processing may,
however, cause denaturation, aggregation, and chemical modifications of its amino acids …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

Cow milk allergy is one of the most common food allergies in early childhood and often
persists through adult life, forcing an individual to a complete elimination diet. Milk proteins …

Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

The aim of this study was to determine the effect of high intensity ultrasound on
physicochemical and emulsifying properties of thermally aggregated whey proteins. Whey …

The majority of foods that are consumed in our developed society have been processed.
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …

Beta-carotene (BC) was encapsulated by sodium caseinate (SC), whey protein isolate
(WPI), and soybean protein isolate (SPI) by the homogenization-evaporation method …

We investigated the allergenicity, digestibility and functional properties of whey protein
isolate (WPI) after covalent conjugation with chlorogenic acid (CHA). The covalent …