Fig. 1. Morphological properties of WPI/inulin nano complexes prepared with various WPI concentration levels. WPI (1, 2, and 3%, w/v)/inulin (1%, w/v) mixtures were treated with 4 mM CaCl₂ and adjusted to pH 9.5 followed by heating at 70℃ for 10 min. A, 1% WPI; B, 2% WPI; C, 3% WPI. Scale bar = 100 nm.