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 …

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

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 …

The stability of foams is commonly linked to the interfacial properties of the proteins and
other surfactants used. This study aimed to use these relationships to explain differences in …

Spray drying is a well-established and widely used method for transforming a wide range of
liquid food products into powder form. Stickiness is the limitation in spray drying of different …

We compared the efficacy of Pickering crystals, a continuous phase crystal network, and a
combination thereof against sedimentation and dispersed phase coalescence in water-in-oil …

When proteins in aqueous solutions are exposed to solid substrates, they adsorb due to the
dynamic interplay of electrostatic, van der Waals, and hydration interactions and do so in a …

The mechanical properties of oil-water (O–W) and air-water (AW) interfaces stabilized with
mixtures of micellar casein isolate and whey protein isolate at different ratios were …

This article is the first in a series of two aiming to understand the competitive adsorption and
desorption dynamics of asphaltenes and a model demulsifier (Brij®-93) at the liquid–liquid …

Aim of the present study was to investigate the interfacial properties of mixed films of Quillaja
saponins (QS) and beta-lactoglobulin (β-LG) at the oil/water-interface. It was hypothesized …