Research Article
Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions
Table 2
Droplet size (nm) of the emulsions stabilized by sodium caseinate (SC), soy protein isolate (SPI), and sugar ester (SE) with different oil contents homogenized at 20 MPa.
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Different lowercase letters in each row indicate significant differences among samples of different emulsifiers, and different uppercase letters in each row indicate significant differences among samples of different oil contents (). | ||||||||||||||||||||||||||||