Table 1 Particle size, zeta-potential and creaming index of vitamin E and isoflavones emulsions stabilized by soymilk.

Control

2.82 ± 0.03^e

−38.400 ± 1.307^e

40.00 ± 1.61^a

MD 100

2.84 ± 0.04^e

−32.766 ± 0.288^a

37.50 ± 1.35^b

AG 100

3.27 ± 0.02^d

−35.566 ± 0.251^{c, d}

18.17 ± 1.14^e

MD: AG (40:60)

8.84 ± 0.03^a

−33.600 ± 0.360^{a, b}

12.83 ± 0.49^f

MD: AG (50:50)

8.54 ± 0.04^b

−34.566 ± 0.665^{b, c}

26.27 ± 1.04^d

MD: AG (60:40)

8.35 ± 0.03^c

−35.900 ± 0.800^d

30.83 ± 0.61^c