Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

► Casein micelles can be re-assembled in vitro including labile functional compounds. ► Micelles protect labile compounds against degradation in stabilisation processes. ► Micelles protect labile compounds against extreme thermal treatments such as baking. ► Micellated compounds may avoid oversising ingredients during the formulation stage.