Effect of Chitosan/BSA Addition on the Physical Stability of Sunflower Oil Emulsions

<div>Particle size (<i>d</i>, nm) of emulsions (5% v/v oil, pH 3.0–7.0) stabilized by BSA (0.15%, w/v) and BSA-WSC mixtures with different biopolymer ratios (<i>R</i> = BSA : WSC) in acetate buffer (0.1 mol/L) at 25°C.</div>

Journal of Food Quality

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Figure 6

Figure 6: Effect of Chitosan/BSA Addition on the Physical Stability of Sunflower Oil Emulsions 