Fig. 6: The adsorption and assembly behavior of composite nanoparticles at the oil–water interface of Pickering emulsion. | npj Science of Food

Fig. 6: The adsorption and assembly behavior of composite nanoparticles at the oil–water interface of Pickering emulsion.

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

Fig. 6: The adsorption and assembly behavior of composite nanoparticles at the oil–water interface of Pickering emulsion.The alternative text for this image may have been generated using AI.

Δf (A), ΔD (B), adsorption film thickness (C), and ΔD−Δf curves (n = 1 overtone) (D). All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). Δf: frequency factor; ΔD: dissipation factor; 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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