How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

The effects of dry-heating parameters were markedly interdependent, resulting in complex effects on foam stability. However, the results suggest that dry-heating at pH 3.5 increased foam stability. Moreover, the aw adjustment step, though consisting in a two-week pre-conditioning at room temperature, also had a significant effect on the foam stability, of the same order of magnitude as dry-heating effects.