• Microgels at an oil-water interface - Correlation with emulsions properties

• Emulsifying properties and stabilizing effect of plant and milk proteins

• Incorporation of Hibiscus extract microparticles in yogurt

• Probing the rheological properties of PGPR at oil/water interface

• Interface building shell-shell structure

• Sequential adsorption in emulsions stabilized with plant-dairy protein blends

• Adsorption of polar lipids at the water-oil interface

• Effect of oil type on network formation by protein aggregates

• Characteristics of polyglycerol ester

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• oil in water/water in oil capsules

• Quinoa proteins emulsifying properties

• Effect of temperature on ovalbumin-stabilized foams

• Effect of surfactants on the foaming properties of proteins

• Properties of rice protein ingredients

• Effect of long fibrils and peptides on the foaming behavior of soy protein 

• Effect of protein-surfactant interaction on the foaming properties of soy solutions

• behavior of plant-dairy protein blends

• Interfacial properties of beer-air interfaces

• Crema-Formation, stabilization, sensation

• Foaming properties of bovine whey

• Effect of the drying process on the properties of mango powder

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• Interfacial properties /foaming properties relationship of low molecular weight surfactant

• coalescence of bubbles covered by non-ionic surfactants

• Protein/surfactant interactions, effect on the interfacial properties

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• Improving the foaming properties of whey protein concentrates

• Interfacial properties,  films dynamics and bulk rheology in dairy protein foams

• Effect of the complexation between sodium caseinate and gallic acid on the interfacial and foaming properties