Fig. 7: Stability analysis of Pickering emulsion stabilized by composite nanoparticles. | npj Science of Food

Fig. 7: Stability analysis of Pickering emulsion stabilized by composite nanoparticles.

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

Fig. 7: Stability analysis of Pickering emulsion stabilized by composite nanoparticles.The alternative text for this image may have been generated using AI.

CI analysis (A). The influence of different processing temperatures (37, 50, 80, and 100 °C) on the particle size (B) and potential (C) of the stable Pickering emulsion of composite nanoparticles. The influence of different sodium ion concentrations (100, 200, 300, and 400 mM) on the particle size (D) and potential (E) of the stable Pickering emulsion of composite nanoparticles; Centrifugal stability (F). All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). CI: creaming index; Ke represents stability parameter; 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.

Back to article page