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The aim of this study was to observe the effect of ultrasound and sonication on whey proteins in order to improve their functional properties. Effect of ultrasound treatment on physicochemical and functional properties was examined by pH, conductivity and solubility measurements and foaming properties. In this work, low-intensity ultrasound (500kHz) and the high-intensity ultrasound (20kHz probe and 40kHz bath) were used. 10wt.% protein model suspensions of whey protein isolate (WPI); whey protein concentrate (WPC-60); and whey protein hydrolysate (HWP) were treated with ultrasound probe (20kHz for 15 and 30min) and ultrasound baths (40kHz and 500kHz for 15 and 30min). pH did not change significantly upon ultrasound treatments. Ultrasound affected functional properties (using 20kHz probe) of whey proteins like solubility and foaming ability by sample exposure at high temperatures caused by …