![According to the authors, pre-changing could improve protein adsorption.](https://img.cosmeticsandtoiletries.com/files/base/allured/all/image/2022/08/chemist_cosmetic_lab_emulsion_dreamstime_xxl_23445599.62f1948c12702.png?auto=format%2Ccompress&q=70&rect=0%2C141%2C1800%2C1012&w=700)
According to the authors, pre-changing could improve protein adsorption.
A paper published in Food Science reviews evaluation methods to assess the effects of proteins at the oil-water interface of emulsions.
See archived: Back to the Basics, Part III; Testing for Preservation and Stability
Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. In addition, monitoring interfacial proteins via spectroscopic properties emerged as a trend.
According to the authors, pre-changing could improve protein adsorption. In addition, through co-adsorption, respective advantages could be exploited to obtain a more stable emulsion system.
See archived: New Perspectives in Emulsion Formation