The objective of the work was to study foaming and interfacial properties of b-lactoblobulin and
caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea
polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and
height stability of the foams were evaluated. The interfacial properties were determined by a drop
tensiometer. The formation of nano-particles (30e90 nm) decreased the surface pressure and the elastic
component of the dilatational modulus of films that resulted in faster foam drainages. However, foam
overrun was not affected and foam column falling was retarded. The results point out that nano-particles
formed at low polyphenols concentration could retard foam falling without affecting foam overrun,
despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column
falling may be laid in the interfacial interactions between proteins and polyphenols