See this: http://www.ncbi.nlm.nih.gov/pubmed?term=23180855,18573083

K.A.Dill's reviews are good

See this: http://www.ncbi.nlm.nih.gov/pubmed?term=23180855,18573083

K.A.Dill's reviews are good

I wrote this review a few years ago:

http://iopscience.iop.org/0953-8984/21/37/373102/

A review by Wolynes and Onuchic, best experts on the subject as far as I know: http://www.ncbi.nlm.nih.gov/pubmed/15102452 Let me know how this works for you.

Thanks guys... I am more looking towards the theoretical side of this problem... so how far this problem is solved theoretically???

there are many, many reviews on protein folding. However, if you have access to a library, the two books listed may be the best place to start

If you are new to protein folding, I'd start with the start with Chapters 17-19 of the book

Structure and Mechanism in Protein Science: A Guide to Enzyme Catalysis and Protein Folding

ISBN-10: 0716732688

as it gives a good overview of the folding process and the thermodynamics involved

Similarly,

Israelachvili, J. N. Intermolecular and surface forces; 3rd ed.; Academic Press: Burlington, MA, 2011.

is another good thermodynamics book for both protein folding and surfactants

For specifically the interaction of surfactants on protein folding, this might be a good place to start.

Protein–surfactant interactions: A tale of many states

http://www.sciencedirect.com/science/article/pii/S1570963911000549