How to modify whey protein and/or casein functional property so that they form crosslink at ambient temperature or without heat treatment in solution/colloidal state.
Check https://www.sciencedirect.com/science/article/pii/S0022030219310495
Also https://www.tandfonline.com/doi/full/10.1080/10942912.2021.1937209
By changing the pH. Maybe u can go for ultrasonication.
Check on this paper.
https://core.ac.uk/download/pdf/205607513.pdf
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