Proteins at the Interface

A special issue of Colloids and Interfaces (ISSN 2504-5377).

Deadline for manuscript submissions: 30 June 2024 | Viewed by 304

Special Issue Editors

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Guest Editor
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
Interests: emulsions; foams; colloids; interface; encapsulation; plant proteins; edible coatings and films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As Guest Editors, we are pleased to invite you to contribute to a Special Issue entitled “Proteins at the interface”. Proteins are an important ingredient in the food industry where they are used to provide functionality in various food formulations, e.g., as stabilizers of emulsions and foams, among others. The amphiphilic nature of proteins facilitates their adsorption at the liquid–liquid or liquid–air interfaces. This leads to the formation of a proteinaceous film around emulsion droplets or foam bubbles, thus preventing their coalescence – a destabilization phenomenon by which two or more droplets/bubbles fuse to form a bigger droplet/bubble. The dairy proteins, namely casein and whey, are the most widely used proteins for the stabilization of emulsions and foams; however, the popularity of plant proteins (e.g., soy, pea, chickpea, and other legume proteins) is also on the rise due to consumers’ demand for plant-based products.

The aim of this Special Issue is to target novel research findings dealing with the use of all types of proteins having direct relevance to the science of colloids and interface. The regular research articles, reviews and short communications can be submitted in this issue, which fits into the aims of this Special Issue while also considering the scope of Colloids and Interfaces journal.

We look forward to receiving your contributions.

Dr. Akmal Nazir
Dr. Reinhard Miller
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Colloids and Interfaces is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • proteins
  • emulsions
  • foams
  • colloids
  • interface
  • functionality

Published Papers (1 paper)

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16 pages, 5011 KiB  
Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP)
by Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Regine von Klitzing, Reinhard Miller and Emanuel Schneck
Colloids Interfaces 2024, 8(2), 25; - 09 Apr 2024
Viewed by 151
For years, cold plasma processing has been used as a non-thermal technology in industries such as food. As interfacial properties of protein play a remarkable role in many processes, this study investigates the effect of cold plasma on the foaming and interfacial behavior [...] Read more.
For years, cold plasma processing has been used as a non-thermal technology in industries such as food. As interfacial properties of protein play a remarkable role in many processes, this study investigates the effect of cold plasma on the foaming and interfacial behavior of WPI. The objective of this study is to evaluate the effect of different gases (air, 1:1 argon–air mixture, and sulfur hexafluoride (SF6)) used in low-pressure cold plasma (VCP) treatments of whey protein isolate (WPI) on the surface and foaming behavior of aqueous WPI solutions. Dynamic surface dilational elasticity, surface tension isotherms, surface layer thickness, and the foamability and foam stability were investigated in this study. VCP treatment did not significantly affect the adsorption layer thickness. However, an increase in induction time, surface pressure equilibrium value, and aggregated size is observed after SF6VCP treatment, which can be attributed to the reaction of WPI with the reactive SF6 species of the cold plasma. The surface dilational elastic modulus increased after VCP treatment, which can be related to the increased mechanical strength of the protein layer via sulfonation and aggregate formation. VCP treatment of WPI increases the foam stability, while the average diameter of foam bubbles and liquid drainage in the foam depends on the gas used for the cold plasma. Full article
(This article belongs to the Special Issue Proteins at the Interface)
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