Fig. 3: Granular properties of oil-in-water submicron emulsion of fish oil. | npj Science of Food

Fig. 3: Granular properties of oil-in-water submicron emulsion of fish oil.

From: Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

Fig. 3: Granular properties of oil-in-water submicron emulsion of fish oil.

a size distribution of FOE in the presence of HRP on Day 7; (b) size distribution of FOE in the presence of SOD on Day 7; (c) ζ-potential of FOE in the presence of HRP on Day 0, Day 3, and Day 7; (d) ζ-potential of FOE in the presence of SOD on Day 0, Day 3, and Day 7. The error bars represent standard deviation.

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