Rheological properties of protein films

The scientific literature from 2002 to the present on the interfacial rheology of protein films has been reviewed, concentrating on the implications for biological systems and in particular for food emulsions and foams. The areas covered include: new methods of measurement; proteins + polysaccharides and protein–polysaccharide complexes; the effects of cross-linking within protein films and the origins of film viscoelasticity; proteins + low molecular weight surfactants; experimental and theoretical studies of the interfacial rheology and its relationship to emulsion and foam stability. There has been a something of a resurgence of interest in these areas, resulting in a number of important advances that should aid further understanding and exploitation of proteins as surface active agents and colloid stabilizers.