“…In addition to air–water interfaces, also oil‐water (Bee, Randolph, Carpenter, Bishop, & Dimitrova, ; Jones et al, ; Mehta et al, ; Perevozchikova et al, ; Thirumangalathu et al, ) and solid–liquid interfaces (Bee, Chiu et al, ; Biddlecombe et al, ; Hoehne et al, ; Kalonia et al, ; Tyagi et al, ), including nanometer‐scale surface roughness (Biddlecombe et al, ; Biddlecombe et al, ) and subvisible solid particles shed from surfaces during bioprocessing (Carpenter et al, ; Tyagi et al, ), have been reported to have detrimental effects on the stability of protein formulations. In general, it appears that absorption of protein molecules to interfaces can result in the formation of protein films which can then be dislodged and broken up by mechanical forces including shear, compression‐dilation, and rupture (Li et al, ; Liu, Randolph, & Carpenter, ; Rudiuk, Cohen‐Tannoudji, Huille, & Tribet, ). Also, the aggregates and particles released into the bulk solution can promote further aggregation and additional interactions with interfaces.…”