Ultrasound-assisted fermentation by Lactiplantibacillus paraplantarum for the preparation of camel milk polysaccharide-protein composite nanoparticles.

As the ultrasonic treatment time increased, the protein content showed a decreasing trend.

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The contact angle of the ultrasonically treated camel milk ranged between 71° and 87°, showing an increasing trend with longer ultrasound treatment times.

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