Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

“…High solubility is often associated with the protein’s good functional properties, enabling producers to create food products with desired, repeatable, and predictable characteristics [ 28 ]. Loss of solubility due to food processing under harsh conditions is often an indicator of denaturation and subsequent protein cross-linking [ 29 ]. The solubility of proteins depends on the structure and properties of the solvent, temperature, pH of the environment, concentration and charge of ions, and the nature of interactions with other molecules [ 30 ].…”

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

“…Indeed, the control of whey protein aggregation is perturbed by WPI powder ageing . Up to date, dairy powder ageing remains an industrial concern, responsible for uncontrolled technofunctional variability (Haque and Bhandari, 2015;Nasser et al, 2017).…”