Study of the acid and thermal stability of β-lactoglobulin-ligand complexes using fluorescence quenching

► β-Lactoglobulin interacted with folic acid, resveratrol and α-tocopherol. ► β-Lactoglobulin/folic acid complexes were basically thermal and acid stable. ► β-Lactoglobulin/resveratrol binding was acid stable but thermally improved. ► Acidification and thermal treatment decreased β-lactoglobulin/α-tocopherol affinity.