Proteins have the ability to assemble into long, narrow fibril structures known as amyloid proteins. This can occur under the simple parameters of prolonged heat treatment in acidic conditions. While much of the research surrounding amyloid proteins has been targeted towards their association with neurodegenerative diseases, such as Alzheimer’s, Huntington’s, and Parkinson’s diseases, recent focus has moved to applications of amyloid proteins fabricated from natural commodities, such as whey protein. A significant limitation of these nanostructures is their instability in pH systems near the isoelectric point of the protein, causing aggregation and degradation of the fibril structure that limits their potential applications. This dissertati...