ɪf ðə sˈɜːfæktənts ɑːɹ æɾ ˈiːkwəl kˌɑːnsəntɹˈeɪʃənz æt ðɪ ˈɪntɚfˌeɪs, pɹˈoʊtiːnz ɑːɹ dʒˈɛnɚɹəli lˈɛs ɪfˈɛktɪv ðɐn smˈɔːl sˈɜːfæktənts, sˈʌtʃ ɐz lˈɛsɪθˌɪn ɔːɹ mˈɑːnoʊɡlˌɪsɚɹˌaɪdz, æt dˈiːkɹiːsɪŋ ðɪ ˌɪntɚfˈeɪʃəl tˈɛnʃən.
If the surfactants are at equal concentrations at the interface, proteins are generally less effective than small surfactants, such as lecithin or monoglycerides, at decreasing the interfacial tension.