Proteins are important in many applications ranging from the stabilisation of emulsions (oil-water interface) to foams (air-water interface). Understanding the relationship between structural properties of mixed proteins and their adsorption at the oil-water interface is vital in diverse phenomena, including food emulsion, detergency and the assembly of proteins into functional complexes. The aim of this proposal is the study of the sequentially adsorbed mixed layer of proteins at the oil-water interface. The composition of the adsorbed layer for a series of concentrations of the adsorbed monolayer and the bulk concentration will be determined and compared to our recently obtained data for the concurrently adsorbed mix layer.