Surface properties of whey protein gels are reviewed based on traditional microscopic techniques and new methods, as optical profilometer and contact angle measurements. Optical profilometer is an instrument allowing measurement of surface roughness and contact angle measurements to determine the surface wettability behavior (hydrophobicity/hydrophilicity) of the gels. Investigation of surface properties of whey protein gels is very important, as it can transform this product to a new level of application. It could be used as a matrix for an active ingredient release, material for tissue engineering, e.g. scaffolds, i.e. temporally structures biodegraded in the human organism.

Salvador Perez Huertas, Konrad Terpiłowski and Marta Tomczyńska-Mleko