Whey protein polymers (WP-polymers) were prepared by heating whey protein isolate below the critical concentration for gelation at neutral pH and low salt conditions. The effects of WP-polymers and salt types (CaCl 2 or NaCl) on rheological properties (large-strain and small-strain analysis), water holding properties, turbidity and microstructure of heat-induced whey protein isolate gels were investigated. Replacement of native whey protein isolate with WP-polymers increased fracture stress, fracture modulus, held water, and the translucency of gels. With both salt types, the addition of WP-polymers changed the gel structure from particulate to fine-stranded. However, the effect of WP-polymers on rheological properties was salt specific. Addition of 20-100% WP-polymers in the presence of 10mM CaCl 2 caused a continued increase in fracture stress. In contrast, protein dispersions containing 30mM NaCl did not form self-supporting gels when =<60% WP-polymers were added. Dispersions containing 200mM NaCl formed self supporting gels at all levels of WP-polymer addition but fracture stresses for gels containing 20-100% WP were similar. Dispersions containing 80% WP-polymers and 200mM NaCl had lower gel points (time and temperature) than dispersions with 80% WP-polymers and 10mM CaCl 2 . It appeared that CaCl 2 was more effective in increasing gel fracture stress while NaCl was more effective in decreasing gelation time. Different gel properties may be prepared by altering the amount of WP-polymers and salt types.