{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T13:09:47Z","timestamp":1793624987160,"version":"4.5.0"},"reference-count":55,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100001446","name":"Economic Development Board - Singapore","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001446","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001352","name":"National University of Singapore","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001352","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Colloids and Surfaces B: Biointerfaces"],"published-print":{"date-parts":[[2026,3]]},"DOI":"10.1016\/j.colsurfb.2025.115330","type":"journal-article","created":{"date-parts":[[2025,11,29]],"date-time":"2025-11-29T08:04:14Z","timestamp":1764403454000},"page":"115330","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":11,"special_numbering":"C","title":["Emulsifying behavior of plant proteins investigated via surface hydrophobicity and molecular weight distribution"],"prefix":"10.1016","volume":"259","author":[{"given":"Xian Qiao","family":"Ding","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shreya","family":"Mukherjee","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luca","family":"Amagliani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christophe","family":"Schmitt","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chueh Loo","family":"Poh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.colsurfb.2025.115330_bib1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140176","article-title":"Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH","volume":"458","author":"Amat","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2025.115330_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109273","article-title":"Interplay between soluble and insoluble protein\/calcium\/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH","volume":"147","author":"Amat","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib3","first-page":"1","article-title":"Alternative proteins for meat and dairy replacers: Food safety and future trends","author":"Banach","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.colsurfb.2025.115330_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108652","article-title":"Interfacial, and emulsifying properties nexus of green pea protein fractions: impact of pH and salt","volume":"140","author":"Chang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib5","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.lwt.2018.05.010","article-title":"How extraction method affects the physicochemical and functional properties of chia proteins","volume":"96","author":"Coelho","year":"2018","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib6","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1016\/j.tifs.2021.12.020","article-title":"Food proteins from animals and plants: differences in the nutritional and functional properties","volume":"119","author":"Day","year":"2022","journal-title":"Trends Food Sci. Technol."},{"issue":"37","key":"10.1016\/j.colsurfb.2025.115330_bib7","doi-asserted-by":"crossref","first-page":"11567","DOI":"10.1021\/la401314a","article-title":"Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions","volume":"29","author":"Delahaije","year":"2013","journal-title":"Langmuir"},{"issue":"2","key":"10.1016\/j.colsurfb.2025.115330_bib8","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/S0927-7765(99)00042-9","article-title":"Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology","volume":"15","author":"Dickinson","year":"1999","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"10.1016\/j.colsurfb.2025.115330_bib9","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.foodhyd.2019.05.021","article-title":"Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions","volume":"96","author":"Dickinson","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"5","key":"10.1016\/j.colsurfb.2025.115330_bib10","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/S0268-005X(89)80013-X","article-title":"Bridging flocculation in binary protein stabilized emulsions","volume":"3","author":"Dickinson","year":"1989","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117976","article-title":"An automated high-throughput approach for determining protein solubility of commercial plant protein concentrates and isolates","volume":"226","author":"Ding","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.cocis.2021.101503","article-title":"Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions","volume":"56","author":"Drusch","year":"2021","journal-title":"Curr. Opin. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2025.115330_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110078","article-title":"Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production","volume":"133","author":"Ebert","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105763","article-title":"Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties","volume":"105","author":"Fu","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.cis.2023.103074","article-title":"Plant protein solubility: a challenge or insurmountable obstacle","volume":"324","author":"Gao","year":"2024","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2025.115330_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109132","article-title":"Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins","volume":"145","author":"Hadidi","year":"2023","journal-title":"Food Hydrocoll."},{"issue":"7","key":"10.1016\/j.colsurfb.2025.115330_bib17","doi-asserted-by":"crossref","first-page":"1487","DOI":"10.1007\/s11095-007-9516-9","article-title":"Extrinsic Fluorescent Dyes as Tools for Protein Characterization","volume":"25","author":"Hawe","year":"2008","journal-title":"Pharm. Res."},{"issue":"8","key":"10.1016\/j.colsurfb.2025.115330_bib18","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/S0963-9969(00)00108-3","article-title":"Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties","volume":"33","author":"Jahaniaval","year":"2000","journal-title":"Food Res. Int."},{"issue":"13","key":"10.1016\/j.colsurfb.2025.115330_bib19","doi-asserted-by":"crossref","first-page":"8035","DOI":"10.1021\/jf101045b","article-title":"pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions","volume":"58","author":"Jiang","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.colsurfb.2025.115330_bib20","doi-asserted-by":"crossref","first-page":"3556","DOI":"10.1021\/jf803562q","article-title":"Effect of dynamic high pressure homogenization on the aggregation state of soy protein","volume":"57","author":"Keeratiurai","year":"2009","journal-title":"J. Agric. Food Chem."},{"issue":"6","key":"10.1016\/j.colsurfb.2025.115330_bib21","doi-asserted-by":"crossref","first-page":"1260","DOI":"10.1111\/ijfs.12085","article-title":"Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein","volume":"48","author":"Khan","year":"2013","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2025.115330_bib22","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.tifs.2020.09.012","article-title":"Dairy and plant proteins as natural food emulsifiers","volume":"105","author":"Kim","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2025.115330_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105332","article-title":"Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions","volume":"99","author":"Kornet","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106595","article-title":"Advances in the plant protein extraction: mechanism and recommendations","volume":"115","author":"Kumar","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112620","article-title":"Plant-based proteins and their multifaceted industrial applications","volume":"154","author":"Kumar","year":"2022","journal-title":"LWT"},{"issue":"6","key":"10.1016\/j.colsurfb.2025.115330_bib26","doi-asserted-by":"crossref","first-page":"1985","DOI":"10.1021\/jf9908695","article-title":"Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures","volume":"48","author":"Lakemond","year":"2000","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"10.1016\/j.colsurfb.2025.115330_bib27","doi-asserted-by":"crossref","first-page":"975","DOI":"10.1016\/j.foodchem.2013.04.038","article-title":"Food proteins: A review on their emulsifying properties using a structure\u2013function approach","volume":"141","author":"Lam","year":"2013","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2025.115330_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114380","article-title":"Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering","volume":"186","author":"Li","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.colsurfb.2025.115330_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.focha.2023.100397","article-title":"Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties","volume":"3","author":"Lima","year":"2023","journal-title":"Food Chem. Adv."},{"issue":"17","key":"10.1016\/j.colsurfb.2025.115330_bib30","doi-asserted-by":"crossref","DOI":"10.3390\/app14178086","article-title":"Synergism interactions of plant-based proteins: their effect on emulsifying properties in oil\/water-type model emulsions","volume":"14","author":"Lima","year":"2024","journal-title":"Appl. Sci."},{"issue":"4","key":"10.1016\/j.colsurfb.2025.115330_bib31","first-page":"594","article-title":"Functional performance of plant proteins","volume":"11","author":"Ma","year":"2022","journal-title":"Foods (Basel Switz. )"},{"key":"10.1016\/j.colsurfb.2025.115330_bib32","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.foodhyd.2014.11.025","article-title":"Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation","volume":"46","author":"Mession","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2025.115330_bib33","doi-asserted-by":"crossref","unstructured":"P. Morell, A. L\u00f3pez-Garc\u00eda, I. Hernando, A. Quiles, Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase EmulsionsFoodsBasel, Switzerland,2023, 124..","DOI":"10.3390\/foods12040870"},{"key":"10.1016\/j.colsurfb.2025.115330_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2020.110277","article-title":"Functional characterization of commercial plant proteins and their application on stabilization of emulsions","volume":"292","author":"Mota da Silva","year":"2021","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2025.115330_bib35","doi-asserted-by":"crossref","DOI":"10.1002\/0471142301.ns0705s52","article-title":"Analyzing binding data","author":"Motulsky","year":"2010","journal-title":"Curr. Protoc. Neurosci."},{"key":"10.1016\/j.colsurfb.2025.115330_bib36","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.tifs.2016.01.004","article-title":"Cross-flow microfluidic emulsification from a food perspective","volume":"49","author":"Muijlwijk","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2025.115330_bib37","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.jcis.2020.09.039","article-title":"Adsorption of rapeseed proteins at oil\/water interfaces. Janus-like napins dominate the interface","volume":"583","author":"Ntone","year":"2021","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2025.115330_bib38","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109070","article-title":"Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk","volume":"145","author":"Phakthawat","year":"2023","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.colsurfb.2025.115330_bib39","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1111\/ijfs.16735","article-title":"Enhancement of emulsion stability and functional properties of hemp protein-based dairy alternative by different treatments after cellulase hydrolysis","volume":"59","author":"Rawal","year":"2024","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2025.115330_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.cocis.2021.101510","article-title":"Plant proteins and their colloidal state","volume":"56","author":"Schmitt","year":"2021","journal-title":"Curr. Opin. Colloid Interface Sci."},{"issue":"12","key":"10.1016\/j.colsurfb.2025.115330_bib41","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1016\/S0958-6946(01)00022-X","article-title":"Heat-induced aggregation of \u03b2-lactoglobulin A and B with \u03b1-lactalbumin","volume":"10","author":"Schokker","year":"2000","journal-title":"Int. Dairy J."},{"issue":"16","key":"10.1016\/j.colsurfb.2025.115330_bib42","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27165354","article-title":"The Current Situation of Pea Protein and Its Application in the Food Industry","volume":"27","author":"Shanthakumar","year":"2022","journal-title":"Molecules"},{"issue":"14","key":"10.1016\/j.colsurfb.2025.115330_bib43","doi-asserted-by":"crossref","DOI":"10.3390\/foods13142169","article-title":"A comparative study of dairy and non-dairy milk types: development and characterization of customized plant-based milk options","volume":"13","author":"Silva","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.colsurfb.2025.115330_bib44","doi-asserted-by":"crossref","unstructured":"P. Silventoinen, N. Sozer, 2020, Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein IsolateFoodsBasel, Switzerland98.","DOI":"10.3390\/foods9081055"},{"issue":"8","key":"10.1016\/j.colsurfb.2025.115330_bib45","doi-asserted-by":"crossref","DOI":"10.3390\/foods10081967","article-title":"Plant proteins for future foods: a roadmap","volume":"10","author":"Sim","year":"2021","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.colsurfb.2025.115330_bib46","doi-asserted-by":"crossref","first-page":"R16","DOI":"10.1111\/j.1750-3841.2010.01930.x","article-title":"Canola proteins for human consumption: extraction, profile, and functional properties","volume":"76","author":"Tan","year":"2011","journal-title":"J. Food Sci."},{"issue":"12","key":"10.1016\/j.colsurfb.2025.115330_bib47","doi-asserted-by":"crossref","first-page":"2636","DOI":"10.1080\/10408398.2015.1067594","article-title":"Emulsifying properties of soy proteins: a critical review with emphasis on the role of conformational flexibility","volume":"57","author":"Tang","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"2","key":"10.1016\/j.colsurfb.2025.115330_bib48","doi-asserted-by":"crossref","DOI":"10.3390\/foods12020368","article-title":"Plant protein versus dairy proteins: a pH-dependency investigation on their structure and functional properties","volume":"12","author":"Tang","year":"2023","journal-title":"Foods"},{"issue":"24","key":"10.1016\/j.colsurfb.2025.115330_bib49","doi-asserted-by":"crossref","first-page":"8086","DOI":"10.3390\/molecules28248086","article-title":"A review of the utilization of canola protein as an emulsifier in the development of food emulsions","volume":"28","author":"Tang","year":"2023","journal-title":"Molecules"},{"issue":"5","key":"10.1016\/j.colsurfb.2025.115330_bib50","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70004","article-title":"Emulsifying properties of egg proteins: influencing factors, modification techniques, and applications","volume":"23","author":"Tian","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.colsurfb.2025.115330_bib51","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.113005","article-title":"Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions","volume":"156","author":"Wang","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib52","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112382","article-title":"l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths","volume":"152","author":"Wang","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib53","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.110881","article-title":"Effects of flexibility and surface hydrophobicity on emulsifying properties: ultrasound-treated soybean protein isolate","volume":"142","author":"Yan","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.colsurfb.2025.115330_bib54","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/j.tifs.2020.07.005","article-title":"Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods","volume":"103","author":"Yan","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2025.115330_bib55","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.jcis.2024.02.030","article-title":"Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology","volume":"662","author":"Yang","year":"2024","journal-title":"J. Colloid Interface Sci."}],"container-title":["Colloids and Surfaces B: Biointerfaces"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0927776525008379?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0927776525008379?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T11:56:26Z","timestamp":1779105386000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0927776525008379"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3]]},"references-count":55,"alternative-id":["S0927776525008379"],"URL":"https:\/\/doi.org\/10.1016\/j.colsurfb.2025.115330","relation":{},"ISSN":["0927-7765"],"issn-type":[{"value":"0927-7765","type":"print"}],"subject":[],"published":{"date-parts":[[2026,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Emulsifying behavior of plant proteins investigated via surface hydrophobicity and molecular weight distribution","name":"articletitle","label":"Article Title"},{"value":"Colloids and Surfaces B: Biointerfaces","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.colsurfb.2025.115330","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"115330"}}