The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

Liquid–fluid interfaces provide a platform both for structuring liquids into complex shapes
and assembling dimensionally confined, functional nanomaterials. Historically, attention in …

This book is the latest edition to the Cambridge Series in Chemical Engineering, a series
dedicated to meeting the needs of professionals and academics in this field. This is an …

Hypothesis The structural modification of natural emulsifiers may greatly impact their
interfacial behaviours and bulk properties. The relationship between the microscopic …

Complex fluid-fluid interfaces are common to living systems, foods, personal products, and
the environment. They occur wherever surface-active molecules and particles collect at fluid …

Particles adsorbed to fluid interfaces are ubiquitous in industry, nature or life. The wide
range of properties arising from the assembly of particles at fluid interface has stimulated an …

Soft microgel particles inherently possess qualities of both polymers as well as particles. We
review the similarities and differences between soft microgel particles and stiff colloids at …

After long-time exposure, protein adsorption at fluid/fluid interfaces is documented to
produce interfacial, gellike networks. Formation of this network apparently results from …

Fluid–fluid interfaces stabilized by proteins, protein aggregates, polymers, or colloidal
particles, tend to have a complex microstructure. Their response to an applied deformation is …

We review the dynamics of particle laden interfaces, both particle monolayers and particle+
surfactant monolayers. We also discuss the use of the Brownian motion of microparticles …