@article{DONG2026, 
author = {Xuan DONG and Xiaoyang PANG and Ruqing LU and Yunna WANG and Jinghua YU and Jiaping LÜ and Shuwen ZHANG and Hongjuan LI},
title = {Research Progress on the Improvement and Evaluation of the Heat Stability of Whey Protein},
year = {2026},
journal = {Food Science},
volume = {47},
number = {2},
pages = {357-365},
keywords = {whey protein, thermal stability, modification technologies, thermal stability indices},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250828-189},
doi = {10.7506/spkx1002-6630-20250828-189},
abstract = {Whey protein (WP), an important protein in dairy products, is rich in amino acids and bioactive peptides, and possesses high nutritional value. However, its poor thermal stability leads to issues such as protein denaturation, precipitation, and oxidation under high-temperature and high-concentration conditions, which limit its application in functional foods, dietary supplements, foods for special medical purpose, and other related fields. Therefore, enhancing the thermal stability of WP has become particularly important. This paper reviews recent advances in physical, chemical, and biological modification techniques, as well as the application of molecular chaperones in improving the thermal stability of WP, and summarizes the key indicators to evaluate its thermal stability and degree of denaturation and aggregation. It also discusses the potential application value and development prospects of thermally stabilized WP in food, pharmaceutical, and other industries.}
}