The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

► Modification of WPC using SCFX increased the aromatic hydrophobicity of the tWPC-80. ► tWPC-80 is able to form cold-set protein gels and cold-set emulsion gels. ► tWPC-80 emulsions are stable over long-term storage and upon high heat treatment. ► tWPC-80 is a promising ingredient for high heat-treated, reduced- and high-fat foods.