Interactions between β-lactoglobulin and casein glycomacropeptide on foaming

► We studied the effect of interactions between casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) on foaming properties. ► CMP:β-lg mixed foams were affected by pH changes. ► The more relevant result was the very high stability of the CMP:β-lg mixed foams at pH 3.5.