The massive research interest in whey has strengthened its position among coagulated milk
products. Previously conducted reviews demonstrate that whey-derived functional foods …

Background Milk protein concentrate (MPC) is a high-potential source of milk proteins with
significant functional, nutritional, and market appeal. Although many factors affecting MPC's …

Modified plant protein may be used as a healthy and more functional emulsifier in food
products. The objective of this study was to evaluate the emulsifying properties of …

Protein fibrillation complex mechanisms led to an emerging trend in research for years. The
mechanisms behind whey protein isolate (WPI) fibrillation driven by divalent cations …

Whey proteins in milk are globular proteins that can be converted into fibrils to enhance
functional properties such gelation, emulsification, and foaming. A model fibrillated milk …

Fibrillated milk protein concentrate (MPC) was produced by selective fibrillation of whey
proteins and spray dried to extend shelf life. The fibrillated MPC powder was characterized …

Commercial manufacturing of dairy products involves the addition of dairy ingredients (such
as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as …

Milk whey proteins, which are derived from skim milk through membrane filtration, exhibit
valuable functional properties when transformed into a fibrillar form. This conversion …

The influence of heating as a pretreatment on the structural and functional attributes of milk
protein concentrate (MPC) powders derived from ultrafiltered/diafiltered (UF/DF) skim milk is …

The reported cases of food allergies are steadily increasing. With the invention of more
novel foods, new and unfamiliar allergens are being introduced into our diets, which raises …