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Whey protein isolate-based amphiphilic surfactin complexes: Structural, antioxidant, and interfacial properties, and

Yun Pan1, Wenning Wang1, Chunhua Dai2

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.

International Journal of Biological Macromolecules
|March 14, 2026
PubMed
Abstract

Keywords:
Emulsion stabilizationStructural modificationWhey protein isolate

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