Protein–polysaccharide interactions find many applications in food engineering and new
food formulations. This review article describes recent research on the effect of protein …

The interest of polymer–surfactant systems has undergone a spectacular development in the
last thirty years due to their complex behavior and their importance in different industrial …

Adsorption of proteins to fluid interfaces is critical in many industries, scientific disciplines,
and biological processes. However, the structural transitions of proteins upon adsorption …

The distribution of proteins and surfactants at fluid interfaces (air–water and oil–water) is
determined by the competitive adsorption between the two types of emulsifiers and by the …

The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of
multiphase soft condensed matter systems. These properties affect the dynamics of …

The response of interfacial layers to deformations in size and shape depends on their
composition. The corresponding main mechanical quantities are elasticity and viscosity of …

Proteins are important foaming agents and emulsifiers in food processing, but protein
molecules are adsorbed slowly. Recently, surfactants, such as saponins, have garnered …

The stabilization of foam by proteins has been mostly studied in relation to the food industry.
The main aim of the research is to understand the relation between proteins used and the …

Depending on the bulk composition, adsorption layers formed from mixed protein/surfactant
solutions contain different amounts of protein. Clearly, increasing amounts of surfactant …

This review summarises the interfacial shear rheology in the context of problems occurring
during the measuring process. The main areas covered are surfactants, proteins …