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Whey protein isolate (WPI) is a potential ingredient to manufacture shelf-stable transparent beverages if proteins are heat stable, i.e., without causing turbidity, precipitation and gelation after the required thermal processing to obtain commercial sterility (138 °C for 8 s or longer). However, information is lacking about stability of WPI during heating at 138 °C. Furthermore, novel technology...
Native whey proteins (NWPs) may form gels or aggregates after thermal processing. The goal of this work was to improve heat stability of NWPs by incorporating protein solutions in nanoscalar micelles of water/oil microemulsions to form whey protein nanoparticles (WPNs) by thermal pretreatment at 90°C for 20min. The produced WPNs smaller than 100nm corresponded to a transparent dispersion. The WPNs...
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