Review highlights surfactant interactions with amino acids and nanoparticles, indicating their impact on stability and applications.
Surfactants reduce surface tension due to their amphiphilic structure and play a vital role in chemical, biological, and industrial applications. Their interactions with amino acids depend on factors such as pH, temperature, cosolvents, and chain length, influencing micellization and thermodynamic behavior. Furthermore, surfactant–nanoparticle interactions modify surface activity through electrostatic and hydrophobic adsorption, altering interfacial properties and stability for applications in nanofluids, foams, and enhanced oil recovery.
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Prabhjot Kaur (2025) studied this question.
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