Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy.

Curr Res Food Sci · 2025 · PMC12337646 · PMID 40792111

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a decreasing trendno p-value reported

However, as the WPI content increased (50/50 and 75/25, WPI/FPI), droplet eccentricity showed a decreasing trend ( Fig. 6 C and B).

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