Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period

Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels—Impact of Drying Method, pH, and Ionic Strength

“…Further studies are needed to explain the observed differences, with knowledge of the aggregate size being of prime importance. Protein enriched beverages are typically processed at high temperatures of 88 to 120°C for 20 to 180 s (Villumsen and others ), which differ considerably from the conditions of the present study. Hence, future studies should therefore mimic such process conditions in order to reveal the suitability of potato proteins for protein enriched beverage applications.…”

“…It is expected that consumption of protein rich beverages will increase in the coming years with sports nutrition and supplements for elderly as 2 important growth areas. These beverages are often made with milk proteins or fractions hereof, for example whey powder which can be formulated at low pH giving a clear and appealing appearance (Villumsen and others ). In recent years many alternative protein sources have emerged from, for example plants, algae, and insects.…”

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

“…The amount of denatured whey protein that is still linked to κ-casein in the casein micelle and the amount that connects with κ-casein in the serum phase are both significantly influenced by pH. When milk is boiled at pH 6.5, the majority of the denatured whey proteins preferentially bind to the casein micelle rather than being found in the serum coupled to κ-casein at higher pH values (> 6.8) [26]. Whey protein concentration is extremely sensitive to even slight pH changes.…”