1. Proteins: some principles of classification and structure (K. Schwenke). 2. Adsorption and interfacial tension isotherms for proteins (V.B. Fainerman, R. Miller). 3. Properties of protein interfacial layers at liquid-fluid interfaces (V.N. Izmailowa, G.P. Yampolskaya). 4. Reversibility of protein adsorption (F. MacRitchie). 5. Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability (B.S. Murray). 6. Relation between surface rheology and foaming behaviour of aqueous protein solutions (A. Prins, M.A. Bos, F.J.G. Boerboom, H.K.A.I. van Kalsbeek). 7. Mobility of adsorbed protein molecules as studied by fluorescence recovery after photobleaching (FRAP) (D.C. Clark, P.J. Wilde). 8. Interfacial tensions of protein solutions using axisymmetric drop shape analysis (P. Chen, R. Prokop, S.S. Susnar, A.W. Neumann). 9. Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces (J. Benjamins, E.H. Lucassen-Reynders). 10. Protein-lipid interactions (T. Nylander). 11. Characterisation of gelatine-surfactant interaction and its relevance to liquid film coating (R. Wüstneck, J. Krägel). 12. Subject Index.