A critical analysis of research papers by the author on the
interfacial mechanisms controlling the stability of protein
stabilised foams and emulsions. Proteins can stabilise foams and
emulsions, by forming a visco-elastic adsorbed layer on the surface
of the bubbles and droplets. The influence of protein molecular
structure and the competitive adsorption of surfactants on the
interfacial properties and the subsequent effects on foam and
emulsion stability are presented. Approaches to increase the
resistance to competitive adsorption through using hydrophobic
proteins and highly elastic interfaces are described. The
displacement of proteins from interfaces by surfactants was found
to be a physical displacement process which heavily depended on the
visco-elasticity of the protein adsorbed layer. Finally, approaches
to protect foams against competitive destabilisation using lipid
binding proteins, and non-covalent crosslinking proteins at the
interface are shown. This caused in increase in surface elasticity,
and hence improved foam stability.
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