Abstract
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and interfacial dilatational rheology, and between soluble and insoluble films. A comparison is made between properties of adsorbed layers of small-molecule surfactants, proteins, and mixed systems of protein+surfactant. The relationship between interfacial rheology and the stability of emulsions and foams is critically discussed.
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