Nanostructure of Co-Assembled Viscoelastic Protein Nanosheets for Bioemulsion Design

Our recent data is demonstrating that co-assembly of proteins allows tuning the viscoelastic properties of liquid-liquid interfaces and the formation of an elastic network. We propose that this is due to changes in protein conformation taking place upon co-assembly and the maximisation of packing at corresponding liquid-liquid interfaces. The aim of this proposal is to use combinations of bovine serum albumins (BSA, including supercharged), casein, and reactive co-surfactants to correlate changes in associated nanostructures with their interfacial viscoelastic properties.