Hydrophobins are secreted fungal proteins in the form of small lipopetide biosurfactants. They are strongly surface active and self-assemble at interfaces and in solution. This strong surface activity gives rise to powerful emulsion and foam stability properties, and some unique film forming properties. A potentially important area of application of hydrophobin (hfb2) is in food related foam and emulsion formulations. Such applications will invariably involve other surface active proteins (β-casein, β-lactoglobulin) and hence there is a strong impetus to understand its co-adsorption with other proteins. We request beam time on INTER/SURF to extend the study of the competitive adsorption of hfb2 / protein mixtures at the solid-solution interface, using β-lactoglobulin and deuterated hfb2.