Effect of composition of commercial whey protein preparations upon gelation at various pH values

► Whey protein (WP) products were characterized and their composition was assessed. ► Their endothermic and exothermic processes were found as separate transitions at pH 5. ► Decreasing pH increases stability of WP products. ► Strength of WPI gels was higher than WPCs ones, irrespective of pH. ► Soy lecithin did not affect thermal gelation properties of WP products.