Whey proteins are highly nutritious and commercially important proteins from the serum phase of milk. Amino acid profile, digestion and absorption behavior in the gut in addition to various physical functionalities make them a highly sought after protein group in broad range of commercial applications. However, their application is hindered by their inherent instability upon exposure to extrinsic stressors, mainly heat. Their stability can be improved by applying various approaches including physical, chemical and enzymatic with various success. The following pages will cover briefly properties of main whey proteins and their denaturation and aggregation kinetics, impact of shear on whey protein behavior during denaturation and aggregation and impact on their functionality. The special emphasis is given to creation of Pickering type of stabilisers and their application in stabilisation of emulsions and foam.