Peer-reviewed research

Optimising α-lactalbumin recovery from whey via membrane filtration: the role of transmembrane pressure across membranes varying in polymer type and pore size

Shows how membrane type, pore size, pressure and pH can be tuned to enrich the high-value protein α-lactalbumin from whey, achieving a substantial increase under industrially relevant conditions. Directly relevant to higher value fractionation.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

The sensory and physicochemical properties of an α-lactalbumin enriched whey protein and the contribution of minerals to the sensory profile

Profiles the sensory and physicochemical character of α-lactalbumin-enriched whey, finding it slipperier but also more bitter and peppery due to minerals introduced by processing. Shows how fractionation choices flow through to taste.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake

A systematic review of how ageing changes the perception of food texture, and how that shapes what older adults choose and eat. Directly relevant to formulating protein and functional products for an older, malnutrition-risk demographic where texture drives acceptance.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages

Shows that a temporal sensory method (TCATA) can objectively select which attributes to track over repeated sips, particularly for build-up sensations like mouthdrying. A more rigorous way to design sensory tests for protein beverages.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying

Whey protein's tendency to dry the mouth limits how much people, especially older adults, will drink, undermining the nutritional benefit. This review shows the most promising fix isn't viscosity, sweetness or fat, but improving lubrication: a practical route to more palatable high protein products.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages

Demonstrates that spray-drying whey protein together with a polysaccharide (such as guar gum) builds lubrication into the powder and reduces mouthdrying. A practical route to better-tasting protein without reformulating the finished drink.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition

Establishes detection thresholds for whey protein mouthdrying and shows how sensitivity varies with protein level, age, food format and fat. Helps determine how far protein can be pushed before sensory penalties appear.

Oral retention of thermally denatured whey protein: in vivo measurement and structural observations by CD and NMR

Uses in-vivo measurement plus CD and NMR to show that thermally denatured whey protein is retained longer in the mouth through mucoadhesion, providing a structural explanation for why heated whey causes more mouthdrying.

Investigating methods to mitigate whey protein derived mouthdrying

Tests several strategies to reduce whey protein mouthdrying in fortified products, mapping what works and what doesn't. A useful reference for formulators tackling consumer acceptance of high protein foods.

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Whey protein mouth drying influenced by thermal denaturation

Establishes that heating whey protein increases mouthdrying, mouthcoating and chalkiness, linking thermal denaturation to specific mouthfeel defects. Foundational for controlling heat exposure to protect sensory quality.

Distributed under the Creative Commons Attribution 4.0 licence. Please cite the original publication and DOI. No endorsement by the authors or publisher is implied.

The effect of free Ca²⁺ on the heat stability and other characteristics of low-heat skim milk powder

Reducing free calcium and the associated pH change markedly improves the heat stability of skim milk powder. Calcium concentration and pH emerge as practical control levers for powder quality.