Table 1 Effect of the soybean protein content on the characteristics and stability of nanoemulsions.

797.0 ± 7.8^a

− 28.90 ± 0.27^d

0.56 ± 0.01^b

69.11 ± 0.62^f

26,758.4 ± 256.7^a

5.50 ± 0.05^a

606.0 ± 5.9^b

− 29.50 ± 0.28^c

0.44 ± 0.01^d

78.20 ± 0.71^c

21,150.8 ± 201.1^b

4.30 ± 0.04^b

295.6 ± 2.8^f

− 33.40 ± 0.32^a

0.21 ± 0.01^f

90.03 ± 0.83^a

14,896.6 ± 139.9^e

3.21 ± 0.03^e

382.3 ± 5.6^e

− 33.30 ± 0.32^a

0.37 ± 0.01^e

81.25 ± 0.74^b

18,561.0 ± 175.5^d

3.41 ± 0.03^d

471.5 ± 4.6^d

− 30.50 ± 0.29^b

0.52 ± 0.01^c

76.48 ± 0.69^d

19,420.3 ± 1836.4^bc

3.90 ± 0.04^c

549.0 ± 5.5^c

− 29.60 ± 0.28^c

0.66 ± 0.01^a

70.02 ± 0.63^e

20,837.7 ± 198.8^b

4.21 ± 0.04^b