β-Lactoglobulin A is widely utilized in the food industry due to its excellent emulsifying and gelling properties. It is commonly incorporated into dairy products like yogurt, cheese, and ice cream to enhance texture and stability. In protein supplements and nutritional beverages, it serves as a high-quality protein source, providing essential amino acids. Additionally, it is used in the development of edible films and coatings to improve food preservation. In research, β-Lactoglobulin A is studied for its role in allergenicity and as a model protein for understanding protein folding and interactions. Its functional versatility makes it valuable in both industrial applications and scientific studies.