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Benefitting from the versatility and biocompatibility of food sourced materials, the construction of hybrid structures via their molecular interplay generates novel platforms with unexpected properties. In this work, two hydrophobic biomolecules were co-assembled into water-soluble amphiphiles at pH 7 by a facile pH-cycle approach. Wheat gluten proteins (WPs) and shellac were dissolved together at pH 12 followed by a one-step adjustment to pH 7, yielding nanospheres with a protein recovery over 90%. Structural characterization evidenced
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