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The effects of three emerging technologies: high pressure (HP: 500MPa, 10min), ultrasound (US: 20kHz, 15min) and tribomechanical activation (TA: 40000rpm) on flowing behaviour and thermophysical properties of whey protein isolate (WPI) and whey protein concentrate (WPC) were investigated. HP and US were carried out on 10% (w/w) model dispersions while for TA samples were in powdered form. Pressurization caused significant decrease (p<0.05) in solubility of WPC and WPI, while both samples treated with US and TA exhibited significantly better solubility (p<0.05) compared to control. Apparent viscosity data described with power law equation (r²=0.97–0.99) significantly increased (p<0.05) after all treatments while HP caused the most intensive changes in rheological behaviour. The flow behaviour of WPC and WPI was observed to be shear-thickenning after all treatments. Decrease of initial freezing …