Effects of tea saponin on the foaming properties of pea protein

Jiaxing Xie, Weijuan Huang and Xuehui Wu

Food Funct., 2023, 14, 4339
DOI: 10.1039/D3FO00104K

Modulation of the surface properties of protein particles by a surfactant for stabilizing foams

Yuan Zou, Zhili Wan, Jian Guo, Jinmei Wang, Shouwei Yin and Xiaoquan Yang

RSC Adv., 2016, 6, 66018
DOI: 10.1039/C6RA12569G

Dilatational rheology studies on a semicrystalline ferroelectric copolymer at the air–water interface

Chandan Kumar and P. Viswanath

RSC Adv., 2016, 6, 16673
DOI: 10.1039/C5RA27184C

Nonlinear dilatational rheology of different protein aggregates at the oil–water interface

Jing Li, Bao Zhang, Jing Ye, Fusheng Sun, Yantao Liu, Nan Yang and Katsuyoshi Nishinari

Soft Matter, 2022, 18, 2383
DOI: 10.1039/D1SM01735G

Interfacial behaviour of β-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology

Nan Yang, Jing Ye, Jing Li, Bing Hu, Robert L. Leheny, Katsuyoshi Nishinari and Yapeng Fang

Soft Matter, 2021, 17, 2973
DOI: 10.1039/D0SM01761B

Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters

Silvia E. H. J. van Kempen, Henk A. Schols, Erik van der Linden and Leonard M. C. Sagis

Food Funct., 2014, 5, 111
DOI: 10.1039/C3FO60324E

Interfacial assembly and rheology of multi-responsive glycyrrhizic acid at liquid interfaces

Jiyang Cai, Jiahao Wu, Xinke Yu, Zhili Wan and Xiaoquan Yang

Soft Matter, 2024, 20, 1173
DOI: 10.1039/D3SM00973D

Foam and thin films of hydrophilic silica particles modified by β-casein

M. Chen, G. Sala, H.J.F. van Valenberg, A.C.M. van Hooijdonk, E. van der Linden and M.B.J. Meinders

Journal of Colloid and Interface Science, 2018, 513, 357
DOI: 10.1016/j.jcis.2017.11.022

Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles

Qi Zhou, Ziyuan Xu and Zihao Wei

International Journal of Biological Macromolecules, 2023, 253, 126850
DOI: 10.1016/j.ijbiomac.2023.126850

Canola Proteins at the Air–Water Interface

Xenya Vasiu and Vassilis Kontogiorgos

ACS Food Sci. Technol., 2025, 5, 3554
DOI: 10.1021/acsfoodscitech.5c00603

Dilational Viscoelasticity of Proteins Solutions in Dynamic Conditions

Valentin B. Fainerman, Volodymyr I. Kovalchuk, Eugene V. Aksenenko, Igor I. Zinkovych, Alexander V. Makievski, Mykola V. Nikolenko and Reinhard Miller

Langmuir, 2018, 34, 6678
DOI: 10.1021/acs.langmuir.8b00631

Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles

Qize Zhou, Wenbo Wang, Zhuo Jiang, Yong Cao and Jie Xiao

Food Hydrocolloids, 2024, 148, 109504
DOI: 10.1016/j.foodhyd.2023.109504

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology

Yuejie Jin, Dingrong Liu and Jinhua Hu

Polymers, 2021, 13, 1127
DOI: 10.3390/polym13071127

Thermodynamics of Surfactant-Enriched Binary-Fluid Systems

Tom B. van Sluijs, Stein K. F. Stoter and E. Harald van Brummelen

Langmuir, 2025, 41, 2141
DOI: 10.1021/acs.langmuir.4c01724

Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior

Wentian Li, Yilin Guo, Haiming Chen, Wenxue Chen, Hailing Zhang, Ming Zhang, Qiuping Zhong and Weijun Chen

Gels, 2021, 7, 156
DOI: 10.3390/gels7040156

Linear and nonlinear interfacial rheology of responsive microgels at the oil-water interface

Fusheng Sun, Zhenzhen Li, Songmei Kong, Xuxi Ma, Yantao Liu and Nan Yang

Food Hydrocolloids, 2025, 158, 110479
DOI: 10.1016/j.foodhyd.2024.110479

Advances in large amplitude oscillatory dilatational surface rheology – A review

Kerstin Risse, Jack Yang, Anteun de Groot, Gerard Giménez-Ribes, Penghui Shen, Stephan Drusch, Emma B.A. Hinderink and Leonard M.C. Sagis

Advances in Colloid and Interface Science, 2025, 345, 103625
DOI: 10.1016/j.cis.2025.103625

Computational interfacial rheology

Nick O. Jaensson, Patrick D. Anderson and Jan Vermant

Journal of Non-Newtonian Fluid Mechanics, 2021, 290, 104507
DOI: 10.1016/j.jnnfm.2021.104507

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Pedro J. García-Moreno, Jack Yang, Simon Gregersen, Nykola C. Jones, Claire C. Berton-Carabin, Leonard M.C. Sagis, Søren V. Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen and Charlotte Jacobsen

Food Hydrocolloids, 2021, 115, 106605
DOI: 10.1016/j.foodhyd.2021.106605

Tunable assembly of hydrophobic protein nanoparticle at fluid interfaces with tannic acid

Yuan Zou, Zhili Wan, Jian Guo, Jinmei Wang, Shouwei Yin and Xiaoquan Yang

Food Hydrocolloids, 2017, 63, 364
DOI: 10.1016/j.foodhyd.2016.09.010

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

Dengfeng Peng, Jinchu Yang, Jing Li, Cuie Tang and Bin Li

J. Agric. Food Chem., 2017, 65, 10658
DOI: 10.1021/acs.jafc.7b03669

Polysaccharides at fluid interfaces of food systems

Vassilis Kontogiorgos

Advances in Colloid and Interface Science, 2019, 270, 28
DOI: 10.1016/j.cis.2019.05.008

Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 2): Foaming properties and heat stability

Hanyu Shi and Haotian Zheng

Journal of Dairy Science, 2026, 109, 2150
DOI: 10.3168/jds.2025-27190

Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

Zhili Wan, Xiaoquan Yang and Leonard M. C. Sagis

Langmuir, 2016, 32, 8092
DOI: 10.1021/acs.langmuir.6b01511

General liquid vegetable oil structuring via high internal phase Pickering emulsion stabilized by soy protein isolate nanoparticles

Chenzhi Wang, Xin Guan, Jun Sang, Jiajing Zhou, Chunhua Wang, To Ngai and Wei Lin

Journal of Food Engineering, 2023, 356, 111595
DOI: 10.1016/j.jfoodeng.2023.111595

Effect of Amplitude on the Surface Dilational Visco-Elasticity of Protein Solutions

Volodymyr I. Kovalchuk, Eugene V. Aksenenko, Dmytro V. Trukhin, Alexander V. Makievski, Valentin B. Fainerman and Reinhard Miller

Colloids and Interfaces, 2018, 2, 57
DOI: 10.3390/colloids2040057

Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces

Alina Bock, Helena Kieserling, Sascha Rohn, Ulrike Steinhäuser and Stephan Drusch

Food Biophysics, 2022, 17, 508
DOI: 10.1007/s11483-022-09737-8

Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity

Jing Li, Zhenzhen Li, Congcong Xu, Yan Zhang, Behrouz Ghorani, Bahareh Emadzadeh, Nan Yang and Katsuyoshi Nishinari

Food Hydrocolloids, 2023, 143, 108879
DOI: 10.1016/j.foodhyd.2023.108879

Multistep dynamic wetting of soy protein coacervates at hydrophobic interfaces

Jiyang Cai, Shumin Zhang, Shuqin Zheng, Yunyi Yang, Zhili Wan and Xiaoquan Yang

Food Hydrocolloids, 2025, 159, 110616
DOI: 10.1016/j.foodhyd.2024.110616

Multiscale combined techniques for evaluating emulsion stability: A critical review

Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen and Xiong Fu

Advances in Colloid and Interface Science, 2023, 311, 102813
DOI: 10.1016/j.cis.2022.102813

Numerical investigation of the effect of surface viscosity on droplet breakup and relaxation under axisymmetric extensional flow

Natasha Singh and Vivek Narsimhan

J. Fluid Mech., 2022, 946
DOI: 10.1017/jfm.2022.601

Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH

Eleni Ntone, Qiyang Qu, Kindi Pyta Gani, Marcel B.J. Meinders, Leonard M.C. Sagis, Johannes H. Bitter and Constantinos V. Nikiforidis

Food Hydrocolloids, 2022, 125, 107423
DOI: 10.1016/j.foodhyd.2021.107423

Formation and properties of zein Particle-GMS Co-stabilized pickering emulsions: Insights into the complex interface

Ziyan Zhou, Meimiao Chen, Zhibin Chen, Wenbo Wang, Yong Cao and Jie Xiao

Food Hydrocolloids, 2024, 149, 109518
DOI: 10.1016/j.foodhyd.2023.109518

Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

Dengfeng Peng, Weiping Jin, Cuie Tang, Ying Lu, Wenqiang Wang, Jing Li and Bin Li

Food Hydrocolloids, 2018, 77, 107
DOI: 10.1016/j.foodhyd.2017.09.026

Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties

Bin Zhou, Mengchen Li, Jingyun Zhao, Yujuan Rong, Hongshan Liang and Bin Li

International Journal of Biological Macromolecules, 2022, 221, 714
DOI: 10.1016/j.ijbiomac.2022.09.059

Effects of Aqueous Isotopic Substitution on the Adsorption Dynamics and Dilational Rheology of β-Lactoglobulin Layers at the Water/Air Interface

Georgi G. Gochev, Emanuel Schneck and Reinhard Miller

J. Phys. Chem. B, 2024, 128, 2821
DOI: 10.1021/acs.jpcb.3c08417

Green Synthesis of Iron Oxide Nanoparticles for Use in Pickering Emulsions: In Vitro UV-Absorbing and Antimicrobial Properties

Ahmet Doğan Ergin, Zeynep Betül Erbay, Müberra Karaca, Suzan Ökten, Gülcan Kuyucuklu, Camillo Benetti and Ayça Altay Benetti

Cosmetics, 2025, 12, 208
DOI: 10.3390/cosmetics12050208

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

Fuchao Zhan, Jing Li, Yuntao Wang, Minqi Shi, Bin Li and Feng Sheng

J. Agric. Food Chem., 2018, 66, 6832
DOI: 10.1021/acs.jafc.8b00503

The CPDG treatment and dose-dependent effects of zein-stevioside conjugates on formation, drainage behavior, and interfacial structure of Pickering foam

Zihan Qu, Tongliang Yang, Yushan Wang, Shumin Zhang, Zhili Wan, Shuhong Li, Ye Chen and Guiyun Chen

Food Chemistry, 2025, 477, 143544
DOI: 10.1016/j.foodchem.2025.143544

Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations

José Fernando Solanilla-Duque, Diego Fernando Roa-Acosta and Jesús Eduardo Bravo-Gómez

JCIS Open, 2025, 18, 100131
DOI: 10.1016/j.jciso.2025.100131

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

Eleni Ntone, Tessa van Wesel, Leonard M.C. Sagis, Marcel Meinders, Johannes H. Bitter and Constantinos V. Nikiforidis

Journal of Colloid and Interface Science, 2021, 583, 459
DOI: 10.1016/j.jcis.2020.09.039

Methods and models to investigate the physicochemical functionality of pulmonary surfactant

Francesca Ravera, Reinhard Miller, Yi Y. Zuo, Boris A. Noskov, Aleksei G. Bykov, Volodymyr I. Kovalchuk, Giuseppe Loglio, Aliyar Javadi and Libero Liggieri

Current Opinion in Colloid & Interface Science, 2021, 55, 101467
DOI: 10.1016/j.cocis.2021.101467

Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology

Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Qi Wang, Zhen Li, Jingyu Wang and Xinglian Xu

Food Hydrocolloids, 2025, 158, 110570
DOI: 10.1016/j.foodhyd.2024.110570

Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I

Hui Niu, Wenduo Wang, Haiming Chen and Xiong Fu

ACS Food Sci. Technol., 2024, 4, 1967
DOI: 10.1021/acsfoodscitech.4c00357

Nonlinear Viscoelasticity of Highly Ordered, Two-Dimensional Assemblies of Metal Nanoparticles Confined at the Air/Water Interface

Shihomi Masuda, Salomé Mielke, Federico Amadei, Akihisa Yamamoto, Pangpang Wang, Takashi Taniguchi, Kenichi Yoshikawa, Kaoru Tamada and Motomu Tanaka

Langmuir, 2018, 34, 13025
DOI: 10.1021/acs.langmuir.8b02713

Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam

Fuchao Zhan, Jiangnan Hu, Chen He, Jie Sun, Jing Li and Bin Li

Food Hydrocolloids, 2020, 99, 105365
DOI: 10.1016/j.foodhyd.2019.105365

Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels

Wei Gong, Xiao-lu Guo, Hai-bo Huang, Xiang Li, Yu Xu and Jiang-Ning Hu

Food Chemistry, 2021, 356, 129703
DOI: 10.1016/j.foodchem.2021.129703

Non-linear dilational rheology of liquid-liquid interfaces stabilized by dipeptide hydrogels

Fernando Carbonell-Aviñó and Paul S. Clegg

Rheol Acta, 2023, 62, 45
DOI: 10.1007/s00397-022-01380-x

Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment

Qianqian Zhu, Wenxue Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei and Haiming Chen

Food Hydrocolloids, 2024, 147, 109373
DOI: 10.1016/j.foodhyd.2023.109373

pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface

Jiyang Cai, Shumin Zhang, Sili Liu, Xiang Li, Zhili Wan, Boris A. Noskov and Xiaoquan Yang

Food Hydrocolloids, 2025, 167, 111433
DOI: 10.1016/j.foodhyd.2025.111433

Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types

Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Weiyi Zhang and Xinglian Xu

Food Hydrocolloids, 2024, 154, 110086
DOI: 10.1016/j.foodhyd.2024.110086

Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth

Hui Niu, Xianxiang Chen, Mingyi Zhang, Xianwei Chen, Haiming Chen, Jianhua Xie and Xiong Fu

Food Hydrocolloids, 2024, 147, 109435
DOI: 10.1016/j.foodhyd.2023.109435

Dilatational rheological studies on the surface micelles of Poly(styrene)-b-Poly(4-vinyl pyridine) block copolymer at the air-water interface

Benexy Correya, Pinchu Xavier, Prashanth Nayak and Padmanabhan Viswanath

Polymer, 2024, 312, 127602
DOI: 10.1016/j.polymer.2024.127602

Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces

Chaya Chutinara, Leonard M.C. Sagis and Jasper Landman

Food Hydrocolloids, 2024, 155, 110201
DOI: 10.1016/j.foodhyd.2024.110201

White asparagus stem proteins, from waste to interface stabilizer in food foams

Anteun de Groot, Leonard M.C. Sagis and Jack Yang

Food Hydrocolloids, 2024, 146, 109218
DOI: 10.1016/j.foodhyd.2023.109218

Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties

Jannika Dombrowski, Matthias Gschwendtner, Daniel Saalfeld and Ulrich Kulozik

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 558, 455
DOI: 10.1016/j.colsurfa.2018.09.015

The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles

Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin and Yuan Zou

Food Hydrocolloids, 2025, 160, 110771
DOI: 10.1016/j.foodhyd.2024.110771

Tuning interfacial properties of phospholipid stabilised oil–water interfaces by changing the phospholipid headgroup or fatty acyl chain

Kerstin Risse, Jean-Luc Bridot, Jack Yang, Leonard Sagis and Stephan Drusch

Journal of Colloid and Interface Science, 2025, 686, 203
DOI: 10.1016/j.jcis.2025.01.215

Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions

Lang Qin, Tanghao Li, Jian Guo, Jinmei Wang, Zhili Wan and Xiaoquan Yang

Food Hydrocolloids, 2024, 156, 110282
DOI: 10.1016/j.foodhyd.2024.110282

Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions

Yunyi Yang, Yang Liu, Mengyue Xu, Jiyang Cai, Qing Li, Zhili Wan and Xiaoquan Yang

J. Agric. Food Chem., 2024, 72, 16438
DOI: 10.1021/acs.jafc.4c02386

Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research

Weiyi Zhang, Haozhen Zhang, Xinglian Xu and Xue Zhao

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2023, 676, 132220
DOI: 10.1016/j.colsurfa.2023.132220

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

Dengfeng Peng, Weiping Jin, Miriam Arts, Jack Yang, Bin Li and Leonard M.C. Sagis

Food Hydrocolloids, 2020, 107, 105955
DOI: 10.1016/j.foodhyd.2020.105955

Interfacial properties of camel milk and their influence on microfoam stability

Rodrigo Narea Valdivia, Vassilis Kontogiorgos and Nidhi Bansal

Food Hydrocolloids, 2026, 174, 112321
DOI: 10.1016/j.foodhyd.2025.112321

Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent

Yao Xu, Nan Yang, Jixin Yang, Jing Hu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips and Yapeng Fang

Food Hydrocolloids, 2020, 101, 105474
DOI: 10.1016/j.foodhyd.2019.105474

Improving the interfacial performance of pea protein via mild fractionation for enhanced lubrication behavior in plant-based emulsions

Zhitong Zhou, Yalin He, Yanfeng Liu, Yang Deng, Jian Chen and Xiao Liu

Food Hydrocolloids, 2025, 164, 111214
DOI: 10.1016/j.foodhyd.2025.111214

Interfacial rheology and relaxation behavior of adsorption layers of the triterpenoid saponin Escin

Gerard Giménez-Ribes, Mehdi Habibi and Leonard M.C. Sagis

Journal of Colloid and Interface Science, 2020, 563, 281
DOI: 10.1016/j.jcis.2019.12.053

Liquid foams with a lifetime of several days co-stabilized by monodisperse protein nanoparticles and mechanically stable starch nanocrystals

Jiaxin Wu, Wei Feng, Ren Wang, Hao Zhang and Tao Wang

Food Hydrocolloids, 2023, 145, 109176
DOI: 10.1016/j.foodhyd.2023.109176

Nonlinear rheology of complex fluid–fluid interfaces

Leonard M.C. Sagis and Peter Fischer

Current Opinion in Colloid & Interface Science, 2014, 19, 520
DOI: 10.1016/j.cocis.2014.09.003

Effect of temperature on surface tension and surface dilational rheology of type I collagen

Aleksandra Kezwon and Kamil Wojciechowski

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014, 460, 168
DOI: 10.1016/j.colsurfa.2014.05.025

Modeling soft interface dominated systems: A comparison of phase field and Gibbs dividing surface models

A. Lamorgese, R. Mauri and L.M.C. Sagis

Physics Reports, 2017, 675, 1
DOI: 10.1016/j.physrep.2017.01.002

Tuning the Interfacial Deformation of Gliadin-Flaxseed Gum Complex Particles for Improving the Foam Stability

Ping Wu, Wei Shang, Jiaqi Shao, Qianchun Deng, Jisong Zhou, Xia Xiang, Dengfeng Peng and Weiping Jin

Gels, 2024, 10, 677
DOI: 10.3390/gels10110677

Linear, nonlinear surface dilatational rheology and emulsifying performance of coconut protein-ferulic acid-fucoidan covalent complexes

Qianqian Zhu, Minwei Xu, Yang Li, Jianfei Pei, Weijun Chen, Haiming Chen and Wenxue Chen

Food Hydrocolloids, 2026, 171, 111819
DOI: 10.1016/j.foodhyd.2025.111819

Overview of foam system: Natural material-based foam, stabilization, characterization, and applications

Fuchao Zhan, Mahmoud Youssef, Bakht Ramin Shah, Jing Li and Bin Li

Food Hydrocolloids, 2022, 125, 107435
DOI: 10.1016/j.foodhyd.2021.107435

Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels

Ping Huang, Chen Huang, Xuxi Ma, Chao Gao, Fusheng Sun, Nan Yang and Katsuyoshi Nishinari

Food Hydrocolloids, 2021, 121, 106972
DOI: 10.1016/j.foodhyd.2021.106972

Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion

Jiayu Wen, Jiarui Zhao, Yan Zhang, Lianzhou Jiang and Xiaonan Sui

Food Hydrocolloids, 2024, 152, 109927
DOI: 10.1016/j.foodhyd.2024.109927

Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals

Merel E. H. van den Berg, Simon Kuster, Erich J. Windhab, Leonard M. C. Sagis and Peter Fischer

Physics of Fluids, 2018, 30
DOI: 10.1063/1.5035334

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

Jack Yang, Sarah P. Lamochi Roozalipour, Claire C. Berton-Carabin, Constantinos V. Nikiforidis, Erik van der Linden and Leonard M.C. Sagis

Food Hydrocolloids, 2021, 112, 106467
DOI: 10.1016/j.foodhyd.2020.106467

Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation

Bin Zhou, Jingyun Zhao, Yujuan Rong, Mengchen Li, Hongshan Liang, Bin Li and Jing Sun

Food Hydrocolloids, 2023, 134, 108093
DOI: 10.1016/j.foodhyd.2022.108093

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

Emma B.A. Hinderink, Leonard Sagis, Karin Schroën and Claire C. Berton-Carabin

Colloids and Surfaces B: Biointerfaces, 2020, 192, 111015
DOI: 10.1016/j.colsurfb.2020.111015

Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

Zhili Wan, Xiaoquan Yang and Leonard M. C. Sagis

Langmuir, 2016, 32, 3679
DOI: 10.1021/acs.langmuir.6b00446

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

Jack Yang, Ilonka Thielen, Claire C. Berton-Carabin, Erik van der Linden and Leonard M.C. Sagis

Food Hydrocolloids, 2020, 101, 105466
DOI: 10.1016/j.foodhyd.2019.105466

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

Kacie K.H.Y. Ho, Karin Schroën, M. Fernanda San Martín-González and Claire C. Berton-Carabin

Food Hydrocolloids, 2018, 81, 180
DOI: 10.1016/j.foodhyd.2018.02.033

Enhanced O/W emulsifying properties of pea proteins via deamidation: Insights into interfacial behavior

Lijuan Luo, Ping Li, Yuanyuan Deng, Guang Liu, Linfan Shi, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zhihao Zhao and Mingwei Zhang

International Journal of Biological Macromolecules, 2024, 280, 135794
DOI: 10.1016/j.ijbiomac.2024.135794

Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Min Chen, Guido Sala, Marcel B.J. Meinders, Hein J.F. van Valenberg, Erik van der Linden and Leonard M.C. Sagis

Colloids and Surfaces B: Biointerfaces, 2017, 149, 56
DOI: 10.1016/j.colsurfb.2016.10.010

Self-assembly mechanisms of wheat gluten peptides: Modulating interfacial behavior and foaming properties

Jiabao Cao, Guangqi Fan, Baoxin Lu, Zhigang Xiao and Guang Xin

Food Chemistry: X, 2026, 33, 103486
DOI: 10.1016/j.fochx.2026.103486

Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins

Wenhui Cao, Rui Gao, Xin Wan, Zhiyong He, Jie Chen, Yaosong Wang, Wenyi Hu, Jianlin Li and Weiwei Li

Food Hydrocolloids, 2022, 127, 107539
DOI: 10.1016/j.foodhyd.2022.107539

Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures

Xilong Zhou, Guido Sala and Leonard M.C. Sagis

Food Hydrocolloids, 2022, 133, 107946
DOI: 10.1016/j.foodhyd.2022.107946

Nonlinear Viscoelastic Behavior of Air-Water Interface Containing Surfactant-Laden Nanoparticles

Badri Vishal and Pallab Ghosh

J. Soc. Rheol., Jpn, 2020, 48, 15
DOI: 10.1678/rheology.48.15

Dilational surface elasticity of spread monolayers of pulmonary lipids in a broad range of surface pressure

A.G. Bykov, G. Loglio, F. Ravera, L. Liggieri, R. Miller and B.A. Noskov

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 541, 137
DOI: 10.1016/j.colsurfa.2018.01.031

Dynamic interactions of titanium dioxide nano-pollutants with a lung surfactant model: A nonlinear interfacial rheology study

Farzaneh Hajirasouliha, Daniela Placha, Yong-Qing Fu and Dominika Zabiegaj

Journal of Hazardous Materials, 2025, 489, 137614
DOI: 10.1016/j.jhazmat.2025.137614

Shear and Dilatational Rheology and Interfacial Structure of a Monoclonal Antibody Adsorbed at the Air–Liquid Interface

Kiet G. Pham, Benjamin R. Thompson, Minh Phan, Frank Heinrich, Yun Liu, Tingting Wang, Ken K. Qian and Norman J. Wagner

Langmuir, 2025, 41, 30102
DOI: 10.1021/acs.langmuir.5c02823

Complex interfaces in food: Structure and mechanical properties

Leonard M.C. Sagis and Elke Scholten

Trends in Food Science & Technology, 2014, 37, 59
DOI: 10.1016/j.tifs.2014.02.009

Surface dilational rheological properties in the nonlinear domain

A.G. Bykov, L. Liggieri, B.A. Noskov, P. Pandolfini, F. Ravera and G. Loglio

Advances in Colloid and Interface Science, 2015, 222, 110
DOI: 10.1016/j.cis.2014.07.006

Enhanced thermal stability of potato protein-pectin emulsions: Synergistic effects of bulk and interfacial properties

Jiarui Cao, Meinou N. Corstens and Karin Schroën

LWT, 2026, 241, 119050
DOI: 10.1016/j.lwt.2026.119050

Engineering of acidic O/W emulsions with pectin

K. Alba, L.M.C. Sagis and V. Kontogiorgos

Colloids and Surfaces B: Biointerfaces, 2016, 145, 301
DOI: 10.1016/j.colsurfb.2016.05.016

Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface

Qian Shen, Yilun Luo, Wei Zheng, Ting Xiong, Fei Han, Jingnan Zuo, Jun Dai, Bin Li and Yijie Chen

Food Hydrocolloids, 2023, 135, 108115
DOI: 10.1016/j.foodhyd.2022.108115

Surface Rheological Properties and Microstructures of DPPC/POPC Monolayers

Wisnu Arfian Anditya Sudjarwo and Jose Luis Toca-Herrera

Langmuir, 2025, 41, 16128
DOI: 10.1021/acs.langmuir.5c01269

The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle

Jinge Wang, Ren Yan, Tongxun Liu, Xiujie Zhao, Qiangzhong Zhao and Mouming Zhao

Food Hydrocolloids, 2024, 151, 109802
DOI: 10.1016/j.foodhyd.2024.109802

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton-Carabin, Paul Venema and Leonardo Cornacchia

Food Hydrocolloids, 2017, 73, 129
DOI: 10.1016/j.foodhyd.2017.06.001

The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

Hui Niu, Xianwei Chen, Tian Luo, Haiming Chen and Xiong Fu

Carbohydrate Polymers, 2022, 291, 119623
DOI: 10.1016/j.carbpol.2022.119623

Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex

Fuchao Zhan, Yijie Chen, Jiangnan Hu, Mahmoud Youssef, Ali Korin, Jing Li and Bin Li

Food Hydrocolloids, 2020, 102, 105627
DOI: 10.1016/j.foodhyd.2019.105627

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees

Hui Niu, Xianxiang Chen, Xianwei Chen, Haiming Chen, Zuman Dou, Wenduo Wang and Xiong Fu

Langmuir, 2024
DOI: 10.1021/acs.langmuir.4c00008

A miniaturized radial Langmuir trough for simultaneous dilatational deformation and interfacial microscopy

Shalaka K. Kale, Andrew J. Cope, David M. Goggin and Joseph R. Samaniuk

Journal of Colloid and Interface Science, 2021, 582, 1085
DOI: 10.1016/j.jcis.2020.08.053

Understanding the effects of ultrasound processng on texture and rheological properties of food

Raouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar, Anjineyulu Kothakota and Ravi Pandiselvam

Journal of Texture Studies, 2022, 53, 775
DOI: 10.1111/jtxs.12644

A microfluidic and Langmuir approach to unveil the interplay between hydroxypropyl methylcellulose and zein nanoparticles on the stability of Pickering emulsions

Chenhuan Nie, Wenbo Wang, Ziyan Zhou, Zhuo Jiang, Suqiong Fang and Jie Xiao

Food Hydrocolloids, 2024, 157, 110382
DOI: 10.1016/j.foodhyd.2024.110382

Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex

Fuchao Zhan, Jing Li, Minqi Shi, Di Wu and Bin Li

J. Agric. Food Chem., 2019, 67, 2340
DOI: 10.1021/acs.jafc.8b06356

Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface

Zhaoshi Chen, Ge Wang, Runkang Qiu, Peiyao Zhao, Hongjie Ren, Aijun Hu, Bei Fan, Liya Liu and Fengzhong Wang

Food Hydrocolloids, 2025, 168, 111565
DOI: 10.1016/j.foodhyd.2025.111565

Emergence of Strong Nonlinear Viscoelastic Response of Semifluorinated Alkane Monolayers

Salomé Mielke, Taichi Habe, Mariam Veschgini, Xianhe Liu, Kenichi Yoshikawa, Marie Pierre Krafft and Motomu Tanaka

Langmuir, 2018, 34, 2489
DOI: 10.1021/acs.langmuir.7b03997

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates

Xilong Zhou, Guido Sala and Leonard M.C. Sagis

Food Hydrocolloids, 2020, 109, 106100
DOI: 10.1016/j.foodhyd.2020.106100

Dynamics of interfacial layers for sodium dodecylbenzene sulfonate solutions at different salinities

Pouria Amani, Reinhard Miller, Seher Ata, Suzanne Hurter, Victor Rudolph and Mahshid Firouzi

Journal of Industrial and Engineering Chemistry, 2020, 92, 174
DOI: 10.1016/j.jiec.2020.09.002

Electrokinetic interaction and dynamic wetting behavior of soy protein/gum arabic coacervates as soft particles

Zhongyu Yang, Lang Qin, Keying Song, Jingyang Guo, Jian Guo, Zhili Wan and Xiaoquan Yang

Food Hydrocolloids, 2026, 170, 111712
DOI: 10.1016/j.foodhyd.2025.111712

Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface

Kerstin Risse, Jean-Luc Bridot, Sabrina Bäther, Leonard Sagis and Stephan Drusch

Food Hydrocolloids, 2025, 169, 111594
DOI: 10.1016/j.foodhyd.2025.111594

Dilational surface rheology of polymer solutions

B A Noskov and A G Bykov

Russ. Chem. Rev., 2015, 84, 634
DOI: 10.1070/RCR4518

The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor

Ying Yue, Shuo Zhang, Bei Fan, Litao Tong, Lili Wang, Yahong Guo, Fengzhong Wang and Liya Liu

Int J of Food Sci Tech, 2022, 57, 3128
DOI: 10.1111/ijfs.15646

(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil–Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability

Kerstin Risse and Stephan Drusch

Langmuir, 2024
DOI: 10.1021/acs.langmuir.4c02210

Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces

Anteun de Groot, Jack Yang and Leonard M.C. Sagis

Journal of Colloid and Interface Science, 2023, 638, 569
DOI: 10.1016/j.jcis.2023.02.007

Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties

Sandra Böttcher, Julia K. Keppler and Stephan Drusch

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2017, 518, 46
DOI: 10.1016/j.colsurfa.2016.12.041

Adsorption and Dilational Viscoelasticity of Saponin at the β-Pinene/Water and Air/Water Interfaces

Feng Lin

Colloids and Interfaces, 2025, 9, 68
DOI: 10.3390/colloids9050068

An investigation of the mechanism of emulsion stabilization in octenyl succinic anhydride-modified tamarind seed polysaccharide

Yuxing Kou, Rui Guo, Xianbao Sun, Xuan Ma, Yinan Chen, Lihua Song, Zibo Song, Chunmei Yuan, Siyan Huang, Jian Tang and Yan Wu

Food Hydrocolloids, 2025, 158, 110590
DOI: 10.1016/j.foodhyd.2024.110590

Comparative study on the foam and air-water interface properties of ethanol-soluble and non-ethanol components in wheat aqueous phase protein

Muyuan Zhao, Liya Liu, Ge Wang, Muhammad Awais, Litao Tong, Bei Fan, Aijun Hu and Fengzhong Wang

Food Hydrocolloids, 2024, 150, 109700
DOI: 10.1016/j.foodhyd.2023.109700

Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface

Alina Bock, Ulrike Steinhäuser and Stephan Drusch

Food Biophysics, 2021, 16, 191
DOI: 10.1007/s11483-020-09663-7

Elucidation of the relationship between milk protein–stevioside interactions and interfacial layer properties based on multi-spectroscopy and interfacial rheology

Meng Wang, Zihao Wei, Yujin Li, Ziheng Jin and Changhu Xue

Food Chemistry, 2025, 468, 142512
DOI: 10.1016/j.foodchem.2024.142512

Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients

L M C Sagis, K N P Humblet-Hua and S E H J van Kempen

J. Phys.: Condens. Matter, 2014, 26, 464105
DOI: 10.1088/0953-8984/26/46/464105