“…As expected, all main factors substantially affected aggregation of WPs, which was in line with previous observations related to the effect of pH (Dissanayake et al, 2012), temperature (Singh & Havea, 2003) and inclusion of caseins (O'Kennedy & Mounsey, 2006). Increasing concentration of casein in the mixtures significantly (P < 0.05) reduced the average particle size of WP aggregates upon heating at pH further away from the isoelectric point of these proteins (6.7 and 7.5).…”