**1. Introduction**

Milk proteins are known by their spatial structure and physical properties which can explain their use in various techno-functional properties (such as water absorption, emulsifying or foaming properties) in their native state or after a suitable treatment (enzymatic, physical or chemical treatments) [1, 2]. Overall, to have interesting foaming or emulsifying properties, proteins should be soluble, amphiphilic and tensioactive with the ability to orient and change the conformation easily at the created interfaces (**Figure 1**) [3].
