Fig. 2: Fish oil encapsulation with Tween 20. | npj Science of Food

Fig. 2: Fish oil encapsulation with Tween 20.

From: Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scattering

Fig. 2

a Homogenization processed mixture (speed: 13,500 rpm; time: 10 min; temperature: 25 °C) immediately after processing (H) and VFD processed mixture (rotational speed: 9000 rpm; flow rate: 0.3 mL/min; tilt angle: 45°; temperature: 25 °C) immediately after processing (V). b The mixtures in (a) after 24 h. c, d Epi-fluorescence microscopic images (20× long-working-distance (20× amplification); exposure time 100 ms; frame rate 10 fps) for the homogenization and VFD processed mixtures in (a), respectively. e Emulsion stability of homogenization and VFD processed mixtures in (a). f Dynamic light scattering (temperature: 25 °C; He–Ne wavelength: 633 nm detector angle: 173 °C) results of homogenization and VFD mixtures prepared in (a).

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