ABSTRACT
Protein adsorption is involved in a number of areas in biology, medicine, food and pharmaceu-
tical processing, and biotechnology. In the food and pharmaceutical industries, proteins can play
a major role in the fouling of membrane surfaces used in biomolecular fractionation and in the
fouling of heat-exchange surfaces due to their heat sensitivity and high content in some fluid
foods. Additionally, protein behavior at both air-water and oil-water interfaces can play a major
role in stabilizing colloidal food systems, foams, and emulsions.
