Hydrophobins, hfb2, are secreted fungal proteins, which are strongly surface active and possess powerful emulsion and foam stabilising properties. Understanding their co-adsorption at the oil-water interface with other proteins and surfactants is key to their exploitation in emulsion based formulations. We have used SANS to investigate adsorption of hfb2 / surfactant mixtures at the oil-water interface, and the patterns of adsorption are different to those other interfaces. We request here beam time on SANS2D to explore the coadsorption of hfb2 with β-casein and the food grade polysorbate surfactants, Tween. The competitive adsorption of the different components will provide important insights into their use in food based emulsion formulations.