The unique combinations of biological, nutritional and functional properties in proteins make them important food ingredients with the capacity to provide a range of diverse and highly versatile products following processing. 1 Proteins contain amino acids, which provide essential nutritional support, and certain fractions such as whey and casein are good sources of functional proteins. 1, 2 The ability of proteins in whey such as α-lactalbumin, β-lactoglobulin and bovine serum albumin to interact and form aggregates contributes to the techno-functional properties of protein products such as whey protein isolate and whey protein concentrate and therefore to their use in emulsions, gels, coatings, films and protein-based encapsulation materials. 1, 3