{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T12:29:37Z","timestamp":1790857777287,"version":"4.1.0"},"reference-count":68,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,17]],"date-time":"2025-02-17T00:00:00Z","timestamp":1739750400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2013lactose 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 \u03b2-sheet and \u03b2-turn and an increase in \u03b1-helix structures. These findings suggest that calcium plays a crucial role in reinforcing the structural integrity of the protein\u2013lactose matrix, while ultrasound-induced mechanical forces lead to dynamic changes in particle size and protein conformation.<\/jats:p>","DOI":"10.3390\/foods14040685","type":"journal-article","created":{"date-parts":[[2025,2,17]],"date-time":"2025-02-17T11:31:17Z","timestamp":1739791877000},"page":"685","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound"],"prefix":"10.3390","volume":"14","author":[{"given":"Yuanyuan","family":"Zhao","sequence":"first","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tuyen","family":"Truong","sequence":"additional","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, Melbourne, VIC 3083, Australia"},{"name":"School of Science, Engineering and Technology, RMIT University, Ho Chi Minh City 700000, Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1464-0378","authenticated-orcid":false,"given":"Jayani","family":"Chandrapala","sequence":"additional","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodhyd.2016.05.021","article-title":"Links between particle surface hardening and rehydration impairment during micellar casein powder storage","volume":"61","author":"Burgain","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_2","first-page":"FEP23","article-title":"Water plasticization and crystallization of lactose in spray-dried lactose\/protein mixtures","volume":"69","author":"Haque","year":"2004","journal-title":"J. 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