Abstract
Recent developments in experimental and theoretical studies on competitive adsorption, thermodynamic incompatibility of mixing of proteins, and phase separation in mixed proteins films at interfaces are reviewed. A critical analysis of these data indicates that a basic understanding of protein–water interactions in the interfacial regions of fluid–fluid interfaces is essential to understanding various physicochemical properties of protein films, in general, and mixed protein films, in particular, at interfaces and their impact on the stability of protein-stabilized food colloidal dispersions.
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