Micelles

In (oil in water) emulsions, coarsening is driven by oil transport in micelles. Could 
gas also be transported efficiently in micelles?

Check solubility in surfactant solution data

Why shold gas not be trapped permanently in the micelles?

this is a matter of chemical potential equilibrium, micelles might well store and release gas

The size of micelles is crucial for diffusion

Could some gases be well solubilized in miceles, while they are hardly soluble in water?
e.g. alkane vapours

Micelle problems in the brewing industry related to proteins:
 a fungus on barley introduces hydrophobic proteins (HFB II, hydrophobin class I 
insoluble) or class II (soluble)) which stabilize foams. In this case opening a beer 
bottle yields a foam explosion -- gushing.

Foam fractionation would be a solution, but it is hard to implement in the brewing process.

Are there any particle+ surfactant stabilised interfaces that are rigid enough to 
prevent coarsening? e.g. Binks: silica+CTAB

Gelled interfaces may inhibit coarsening only if there is no long term relaxation, like 
in polymer gels that are not chemically cross-linked

Interfaces may also relax by wrinkling; the periodicity of a wrinkle depends on 
interfacial bending

Hydophobins can form clusters that must break up to allow adsorption to the interface

Hydropphobin interactions have a typical energy 10kT.