Fig. 5: The microscopic stability of Pickering emulsion stabilized by composite nanoparticles. | npj Science of Food

Fig. 5: The microscopic stability of Pickering emulsion stabilized by composite nanoparticles.

From: Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies

Fig. 5: The microscopic stability of Pickering emulsion stabilized by composite nanoparticles.The alternative text for this image may have been generated using AI.

Storage modulus (G′) (A), Loss modulus (G″) (B), apparent viscosity (C), and adsorbed protein (D). All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). SW1: Ultrasonic (0 W)—laccase-modified SPI cross-linked WPI; SW2: Ultrasonic (150 W)—laccase-modified SPI cross-linked WPI; SW3: Ultrasonic (300 W)—laccase-modified SPI cross-linked WPI; SW4: Ultrasonic (450 W)—laccase-modified SPI cross-linked WPI; SW5: Ultrasonic (600 W)— laccase-modified SPI cross-linked WPI; SPI soy protein isolate, WPI whey protein.

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