Caseins have a random coil structure; whey proteins have a globular structure. Caseins are less stable below a pH of 5.0; whey proteins stay in solution over a wide range of pH. Casein is stable at high temperatures; whey proteins can be denatured by heat and exhibit heat-induced gelation. Casein contains little cysteine; whey proteins consist of sulfur-containing amino acids as well as cysteine and cystine, and are able to participate in di-sulfide bonding. In general, whey proteins are a much more diverse group of proteins that find functionality in a wide variety of food applications.