Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH‐shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α‐helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano‐scale size and small flocculation index.