Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

“…Casein is the most abundant protein in milk, which is precipitated at pH 4.6 and characterized as colloidal aggregates in milk, namely casein micelles. Another major part of the protein in milk is the whey protein fraction which refers to the soluble protein or serum protein (Cortes Morales et al, 2020). Nowadays, milk proteins are widely used in the formulation of food, clinical and pharmaceutical products due to their diverse functional properties, including reconstitution properties, emulsifying properties, and foaming properties (O'Mahony et al, 2017;Sedaghat doost, NIkbakht nasrabadi, et al, 2019).…”