{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:28Z","timestamp":1793082808400,"version":"4.5.0"},"reference-count":33,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Whey protein phospholipid concentrate (WPPC) is an underutilized dairy coproduct obtained during whey protein isolate (WPI) production that contains whey proteins and milk fat globule membrane\u2010derived phospholipids, including phospholipid\u2010associated choline. These components confer functional benefits; however, data on their physicochemical and sensory performance in ready\u2010to\u2010mix (RTM) systems remains limited. A WPPC\u2010based RTM beverage was formulated using a WPPC powder containing 70.3% protein, 17.6% fat, and 3.22\u00a0mg choline\/g. The developed RTM powder provided 10\u00a0g protein per 100\u00a0g prepared beverage when reconstituted with 2% milk. The functional, physicochemical, rheological, and sensory properties of the reconstituted powder were evaluated and compared with a reconstituted commercial WPI\u2010based RTM powder. Water\u2010holding capacity, heat stability, apparent emulsifying behavior, apparent dispersity, sedimentation, particle size, and zeta potential were assessed at pH 4.5, 7.0, and native (unbuffered) (6.35 to 6.51). Rheological properties were evaluated at pH 7.0. Consumer liking was assessed using a 9\u2010point hedonic scale (\n                      <jats:italic>n =<\/jats:italic>\n                      100). The WPPC RTM exhibited pH\u2010dependent functionality, with greater heat stability, apparent dispersity, and reduced sedimentation at native (unbuffered) and neutral pH compared with pH 4.5 (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). Although water\u2010holding capacity and viscosity were lower for the WPPC RTM than for the commercial WPI RTM, stable flow behavior was observed. The commercial WPI beverage received higher liking scores for overall liking, aroma, flavor, aftertaste, and color, and higher purchase intent (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), while appearance and texture did not differ. Overall, the findings demonstrate the feasibility of incorporating WPPC into an RTM protein beverage formulation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study demonstrates that whey protein phospholipid concentrate (WPPC), a phospholipid\u2010rich whey coproduct, can be effectively incorporated into ready\u2010to\u2010mix (RTM) systems. The results provide formulation\u2010relevant insights into the functional and physicochemical behavior of WPPC across pH conditions and its sensory performance relative to whey protein isolate\u2010based beverages. These findings support the use of WPPC as a value\u2010added ingredient in protein beverages and nutritional supplement formulations.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71536","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T14:56:33Z","timestamp":1791557793000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Functional, Rheological, and Sensory Properties of a Whey Protein Phospholipid Concentrate\u2010Based Ready\u2010to\u2010Mix Beverage System"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2158-3132","authenticated-orcid":false,"given":"Fatemeh Jalil","family":"Mozhdehi","sequence":"first","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sheng\u2010Luen","family":"Shih","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susan G.","family":"Larson","sequence":"additional","affiliation":[{"name":"Center for Dairy Research University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6784-6770","authenticated-orcid":false,"given":"Scott A.","family":"Rankin","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4222-2467","authenticated-orcid":false,"given":"Bradley W.","family":"Bolling","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gulustan","family":"Ozturk","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"},{"name":"Department of Biological Systems Engineering University of Wisconsin\u2010 Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_20_2_1","unstructured":"ADPI (ADPI).2023.n.d. Whey Protein Phospholipid Concentrate.https:\/\/adpi.org\/2023\u2010utilization\u2010production\u2010trends\u2010report."},{"key":"e_1_2_20_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b04459"},{"key":"e_1_2_20_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2011.552015"},{"key":"e_1_2_20_5_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2017\u201014177"},{"key":"e_1_2_20_6_1","volume-title":"Technical Report: Coproducts of Milk and Whey Processing","author":"Burrington K. 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J. andK.Lee.1998. \u201cFunctional Properties of 34% Whey Protein Concentrates.\u201d InProceedings of the International Dairy Fed. Inter National Dairy Federation 140\u2013153. International Dairy Federation."},{"key":"e_1_2_20_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcis.2025.139095"},{"key":"e_1_2_20_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e05196"},{"key":"e_1_2_20_19_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42255\u2010024\u201001203\u20108"},{"key":"e_1_2_20_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsh3.12067"},{"issue":"3","key":"e_1_2_20_21_1","first-page":"297","article-title":"Water\u2010Holding Properties of Milk Protein Products\u2014A Review","volume":"12","author":"Kneifel W.","year":"1993","journal-title":"Food Structure"},{"key":"e_1_2_20_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.07.031"},{"key":"e_1_2_20_23_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2016\u201010974"},{"key":"e_1_2_20_24_1","doi-asserted-by":"publisher","DOI":"10.7506\/spkx1002\u20106630\u201020211126\u2010332"},{"key":"e_1_2_20_25_1","unstructured":"Mordor Intell. 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