ArticleFoods (Basel, Switzerland)2025
Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems.Ultrasonics sonochemistry · 2026Article
- Thermal, Structural, and Molecular Characterization of a Model Cereal-Milk Infant Formula: Impact of Ultrasound Pre-Treatment Prior to Spray Drying.Food science & nutrition · 2026Article
- Integrated Multivariate Analysis and Desirability-Based Optimization of Milk-Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality.Foods (Basel, Switzerland) · 2026Article
- Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
3 authors.
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Abstract
This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on the physiochemical and structural properties of milk powder formulations with varying casein to whey ratios (0:100, 60:40, and 50:50) and calcium addition (30 mM). The ultrasound treatment led to changes in particle size, with an initial increase in aggregation followed by fragmentation. Calcium addition resulted in looser packing, as evidenced by a decrease in both bulk and tapped densities. DSC analysis indicated that calcium addition stabilized the protein-lactose matrix by increasing the glass transition temperature and reducing the number of thermal events. FTIR analysis revealed structural changes in proteins, with a decrease in β-sheet and β-turn and an increase in α-helix structures. These findings suggest that calcium plays a crucial role in reinforcing the structural integrity of the protein-lactose matrix, while ultrasound-induced mechanical forces lead to dynamic changes in particle size and protein conformation.
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Registered trials
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