Fig. 4. Effects of WPI and inulin concentration levels on the encapsulation efficiency of resveratrol. A, WPI/inulin nano complexes were manufactured with various WPI concentration levels (1, 2, and 3%, w/v) and 1% inulin; B, WPI/inulin nano complexes were prepared with 1% (w/v) WPI and various inulin concentration levels (1, 2, and 3%, w/v). Different letters on a column indicate significant (p<0.05) differences.
