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 aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Pickering emulsion stabilized by whey protein microgels (WPMs) possesses a retarded lipid
digestion property may reduce the calorie intake. However, the rigidity of WPMs on emulsion …

High pressure processing (HPP) was investigated as an alternative to standard raw milk
processing. Different pressure levels (400–600 MPa) and exposure times (1–5 min) were …

Milk antioxidants, both lipophilic (conjugated linoleic acid, α‐tocopherol, β‐carotene,
vitamins A and D3, coenzyme Q10, phospholipids) and hydrophilic antioxidants (proteins …

Background Milk and dairy products are among the most important protein sources for
humans. During the processing of these products, applied thermal treatments often induce …

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 …

Two batches of native whey proteins (WP) were subjected to microfluidization or heat
denaturation accompanied by microfluidization, followed by spray drying. Powders were …

This book covers many aspects of thermal processing of milk and milk products with
particular focus on UHT processing. It commences with an overview of the major thermal …