The aim of this study was to examine interactions between whey proteins (whey protein isolate (WPI), whey protein concentrate (WPC) and beta-lactoglobulin) and carbohydrates (glucose, sucrose, starch and inulin) on some physical and functional properties of whey proteins and carbohydrates suspensions (10% dry matter (w/v)). Model systems were therefore investigated related to their foam expansion and foam stability. Carbohydrate addition in model suspensions of whey proteins resulted in significantly (P < 0.05) enhanced foam stability of protein suspensions (FSI; MFS). Model systems were also analyzed for emulsion activity index (EAI) and emulsion stability index (ESI) by the turbidometric technique. EAI and ESI values increased significantly (P < 0.05) in model suspensions prepared with WPI and beta-lactoglobulin in combination with mono and disaccharides, while significant decrease (P < 0.05) were remarked in model suspensions prepared with inulin and starch addition. The phase-transition temperatures of investigated model systems were determined using differential thermal analysis with continuous scanning. In all model suspensions, significant lowering (P < 0.05) of initial freezing temperature has occurred. (c) 2006 Elsevier Ltd. All rights reserved.