There are really two, related issues when using unmalted wheat, relating to wort composition and mash kinetics. The first is affected by protein, the other is affected by beta-glucan. Wheat starch is used as a glue, because beta-glucans are really sticky. So a large amount of beta-glucans may cause a slow or stuck mash.
The first issue, having too much protein, may result in haze or stability issues in the finished beer.
I think acceptable levels of beta-glucans and protein will depend on your particular brewing setup. Almost everyone could get away with maybe 10-15% unmalted wheat and a single-infusion under otherwise "normal" circumstances. When using large amounts (40%+) then the two issues I mentioned may become a big deal.
I suppose I really wouldn't be interested in going over 10-15% unmalted wheat anyway. Any higher percentage of wheat I could use malted.
But, devil's advocate, I don't usually have any trouble with stuck sparges and if I were concerned with it I could always throw in some rice hulls. So, as to the second point of haze and stability. Let's say I was doing a Belgian White and intended to drink this batch quickly and often. If I wanted to mess around with a higher amount of unmalted wheat with a single infusion, this would be the style to give it a whirl?