Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

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 …

Dilational rheology represents a powerful tool to investigate equilibrium and dynamic
properties of simple and more complex interfacial layers containing surfactants, proteins …

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 …

The manufacture of food dispersions (emulsions and foams) with specific quality attributes
depends on the selection of the most appropriate raw materials and processing conditions …

In this work, a kind of complex with preferable foaming properties was prepared by
caseinate-soy protein nanoparticle (Cas-SPNP), and the effect of different Cas/SPNP ratios …

Protein blends are used to stabilise many traditional and emerging emulsion products,
resulting in complex, non-equilibrated interfacial structures. The interface composition just …

This report aims at (i) presenting a quantitative interpretation of interfacial dilational moduli (|
E|) for four proteins at three different interfaces and (ii) identifying the main parameters …

The interactive behaviour of particles and surfactant at an air–water interface has been
investigated, with particular reference to the effect of the interactions on the stability of air …

Can a foam be synergistically stabilized by particles and oil? Sure it can. A new strategy for
preparing “capillary foam” based on whey protein isolate particles (WPs) was designed by …