“…Based on the heat treatment conditions for the whey proteins in food processing, the common pH value in the food system was between 7.5 and 8.5 (Liu et al, ; Mleko & Foegeding, ; Wang, Zhang, Ahmad, Cheng, & Guo, ; Zhao, Gao, Wang, & Guo, ), the current research was focused on the protein content from 8 to 10%, pH from 7.5 to 8.5, heating temperature from 70 to 85 °C, and heating time from 5 to 20 min. WPC (8,000, 78.3% protein, wt/wt) (Hilmar Ingredients, Hilmar, CA) was reconstituted at different protein concentrations (8.0, 8.5, 9.0, 9.5, and 10%, wt/vol) and, then, stored at 4 °C for 12 hr for complete hydration.…”