From Aggregation-Prone to Stabilized Whey Protein: Deciphering the Role of Disulfide Bonds and Individual Proteins in Thermal Resistance Ability.

Whey protein (WP) has been gaining popularity in high-protein beverages due to its nutritional advantages. However, its heat-induced aggregation behavior, particularly in salt-containing systems, remains a key barrier to commercialization. Previously, modified whey protein (MWP) with thermostability in the presence of NaCl was synthesized through controlled aggregation.