Effect of protein-surfactant interactions on aggregation of β-lactoglobulin

► Aggregation of the whey protein βLG is inhibited by sub-micellar anionic surfactants. ► This involves a combination of protein stabilization and increase of charge. ► Cationic surfactants promote aggregation below the cmc but inhibit it above the cmc. ► Non-ionic surfactants inhibit aggregation above the cmc despite destabilizing βLG. ► These different interactions can modulate the properties of whey aggregates.