Dairy whey proteins constitute a versatile protein source combining excellent nutritional and functional properties. Further, commercially available protein ingredients (concentrates, isolates) containing high levels of native proteins enable additional tuning of the initial protein functionality via controlled aggregation using combinations of physicochemical processes such as pH, ionic strength (minerals) and temperature without impairing nutritional value. In addition, the use of charged polysaccharides such as Acacia gum, carrageenans or pectins can modulate the functionality of the newly formed protein aggregates. In this chapter, we will focus on the formation, structure and functionality of whey protein microgels, a peculiar spherical and submicron aggregation state of whey proteins with special emphasis on: i) bulk properties, ii) heat stability, iii) interfacial activity and iv) mineral and anthocyanin stability which can be directly applied in food formulations.
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