“… 8 , 31 − 35 In contrast, αLA has a molecular weight of only 14 kDa and significantly different amino acid composition (36% homology with BSA, only 31% α-helix composition, Figure S4 ). 36 , 37 Hence, we propose that the smaller size and more disordered structure of αLA result in more classic tensioactive properties, without the formation of protein networks at liquid–liquid interfaces (perhaps associated with reduced denaturation upon adsorption), resulting in more fluid interfaces with lower interfacial storage moduli, compared to BSA and HSA. However, in the presence of the co-surfactant PFBC, the abundance of functionalizable residues (e.g., lysine, serine, tyrosine, and threonine) at the surface of the three types of albumins tested (see Figure S4 ) underpinned the formation of physical cross-links and the establishment of a more interconnected protein network, associated with an increase in interfacial elasticity ( Figures 1 F, S2 and S3 ).…”