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 interfacial properties of dairy proteins are of great interest to the food industry. Food
manufacturing involves various environmental conditions and multiple processes that …

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

Surface active biopolymers such as proteins can form films with particularly high interfacial
elasticities and viscosities and these molecules are widely exploited as foaming and …

Proteins adsorbed at fluid/fluid interfaces influence many phenomena: food emulsion and
foam stability (Murray et al. Langmuir 2002, 18, 9476 and Borbas et al. Colloids Surf., A …

In recent years, a big trend has been the development of rapid, green, efficient, economical,
and scalable approaches for the separation and purification of bioactive molecules from …

The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to
investigate the characteristic relaxation times and elasticity of interfacial layers from the …

Enzymatically hydrolyzed wheat gluten can be a viable alternative for traditional animal-
based foam stabilizing proteins in food systems. Gluten hydrolysates (GHs) can be …

BACKGROUND Natural polymers are macromolecules produced by living organisms, and
they have a wide range of applications and relevance for the development of a circular …

Egg white proteins (ovalbumin, ovotransferrin, lysozyme, ovoinhibitor and ovomucin) are
used in a wide range of applications, thus requiring the development of cost-effective …