The ability of differently structured whey protein isolate (WPI) to form edible films was investigated. In part II of this study, WPI underwent a process of amyloid-like aggregation due to the effects of acidic pH or solvent-dependent heat treatment, resulting in a wormlike morphology. Isolated amyloid-like fractions and non-amyloid-like fractions, or mixtures of both fractions, were used to form the films. The wormlike structures were analyzed by ThT-fluorescence, infrared spectroscopy and atomic force microscopy prior to film formation. The film surface structure and crack patterns were imaged microscopically (SEM & AFM). The film structure and crystallinity were investigated by X-ray diffraction, and the mechanical properties by nanoindentation. Temperature-induced wormlike aggregates yielded twice as much as ethanol-induced aggregates. The latter had more native α-helix and intramolecular β-sheets, possibly making them less stable compared to temperature-induced aggregates. However, in films, the two wormlike aggregates were similar in mechanical strength, adhesion, cohesive properties, and appearance because ethanol doubled the viscosity and wetting. The films' appearance was clearly influenced by mesoscopic materials, affecting delamination, stress control, and peelability. With regard to the wormlike aggregates of WPI, the ethanolic pre-treatment proved to be more advantageous for food production, since the aggregates can be produced at a significantly lower temperature (30 vs. 90 °C) and evaporate faster during drying with the same film-forming properties. • Thermal treatment yielded twice as many wormlike aggregates as ethanol treatment • Wormlike aggregates do not significantly improve film cohesion • Wormlike aggregates do not network with other proteins • Ethanol-induced wormlike aggregates are an alternative to those generated at pH 3.5 • Straight fibrils form better network in films than wormlike aggregates

This study investigated how the composition of liquid dairy mixes, formulated from microfiltration-derived fractions (retentate and permeate), affects the physicochemical and functional properties of spray‑dried powders and reconstituted mixes. Microfiltration of skim milk through 0.1 μm ceramic membranes was used to produce two fractions: a permeate enriched in soluble proteins and minerals, and a retentate enriched in caseins and colloidal minerals. Different dairy mixes were prepared by blending these fractions in various proportions at a constant dry matter content. One mix corresponded to a recombined milk obtained by mixing retentate and permeate, enabling the specific effect of microfiltration to be assessed. Compared with unprocessed skim milk, microfiltration significantly modified the mineral balance, pH, viscosity, and casein micelle size of the mix, leading to powders with altered gelation capacity, gel morphology, true density, particle surface structure, and improved reconstitution behavior. Additional mixes were formulated by further enriching the skim milk with retentate, thereby increasing the contents of caseins and colloidal minerals. This enrichment resulted in higher viscosity, modified zeta potential and micelle size, as well as changes in flowability, color, and reconstitution properties of the powders. It also enhanced the gelation properties of the reconstituted systems, producing stronger and more fibrous gels that aggregated faster and exhibited increased gelation pH and buffering capacity. These findings highlight the potential of tailoring liquid dairy mix composition through microfiltration to fine‑tune the physicochemical, functional, and microstructural attributes of spray‑dried dairy powders for diverse industrial applications. • Dairy mix composition modifies particle size, flowability, reconstitution as well as milk stability and gelation properties. • Microfiltration impacts gelation, powder compressibility, cohesion, and morphology. • Spray-drying slowed gel formation but raised its water retention capacity.

This study evaluates the effectiveness of acoustic wave-induced cavitation generation (AWICG: 100 Hz, 20 W, 5 s) compared to high-intensity ultrasound (HIU: 24 kHz, 200 W, 5 s) in accelerating palm oil crystallization. Solid fat content analysis showed that AWICG achieved initial crystallization growth rates comparable to HIU. Microstructural analysis using polarized light microscopy and fractal dimension quantification revealed differing crystallization mechanisms: After 14 days of storage, AWICG treatment resulted in significantly denser and more compact crystal networks compared to HIU and the control ( p < 0.05), without altering crystal size, whereas HIU produced smaller crystals associated with less organized and weaker structural aggregates. Sensory evaluation using sunflower oil, a model for oxidation susceptibility, demonstrated that AWICG-treated samples exhibited no detectable off-odors, unlike HIU-treated samples ( p < 0.001). These findings underscore AWICG’s potential in enhancing crystal nucleation efficiency via resonant Faraday wave-driven cavitation. Its lower energy consumption and stable crystal network formation suggest AWICG as a sustainable and effective alternative for lipid processing, addressing both crystallization kinetics and oxidation challenges. • AWICG accelerates palm oil crystallization comparably to HIU. • AWICG enhances fractal dimension, indicating denser crystal networks. • Neither AWICG nor HIU significantly affect palm oil hardness. • AWICG eliminates off-odor formation observed in HIU-treated oils.

This study evaluated the properties of selected plant proteins as substitutes for egg white proteins in a model meringue batter. Different protein ingredients, namely wheat protein hydrolysate, potato protein, and aquafaba, were evaluated and compared with traditional egg whites. Both individual and mixed systems were investigated to assess the potential for partial or full replacement of egg white protein. Meringue batters made with egg white protein exhibited lower densities and greater overrun than those made solely with plant protein alternatives. However, when egg white protein was partially replaced with aquafaba and potato protein, comparable foaming properties were observed. A meringue batter composed purely of wheat protein hydrolysate displayed rapid foam formation but low stability. Foaming studies were conducted with and without sucrose, revealing important differences in the presence of sugar. With potato protein and aquafaba, foam volume decreased faster in the presence of sucrose. In contrast, sucrose enhanced foam stability in egg white protein and wheat protein hydrolysate solutions. These findings highlight the potential of plant proteins as substitutes for egg white protein in food foams, providing a foundation for further fundamental research. While promising, more comprehensive analyses and clearer guidance for practical applications would help strengthen both the academic and applied relevance of this work, particularly for future applications in bakery and confectionery products. • Aquafaba and potato protein show potential as substitutes for egg white protein due to their similar foaming properties. • Mixed protein systems demonstrate minimal synergistic effects in meringue batter formation. • Non-protein components in aquafaba enhance foam stability despite its low protein content. • Protein-sucrose interactions play an important role in determining structural stability.