Foams are ubiquitous in daily life and products. Proteins, such as these from milk, wine or beer, are often involved in foams of food and beverage, but their behaviors are difficult to understand because they are inherently complicated at interfaces. This project aims to investigate interfacial properties of protein films at the air-water interface, linking their dynamic structure with foaming performance. X-ray reflectometer will be deployed to study two designed proteins, DAMP4 and DAMP1, mimicking natural proteins in foams at the air-liquid interface. The knowledge discovered will help to understand how better foams can be formed in food and beverage.

Contracted research to support a GRIP PhD student undertaking collaborative academic-industry research.

Detergents, made from non-renewable resources, are used everywhere to control foam stability; this research will deliver new detergents that are both sustainable and stimuli-responsive, meaning that foam can be switched on and off as needed. The technology will have global impact including in key Australian industries such as food and mining.