Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties.

Molecules · 2023 · PMC10384958 · PMID 37513332

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an increasing trendno p-value reported

Ionic Strength Stability From Figure 2 a, it can be seen that the droplet sizes of both emulsions showed an increasing trend with the increase in ion concentration.

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a decreasing trendno p-value reported

The absolute zeta potential values of both emulsions showed a decreasing trend with increasing salt ion concentrations ( Figure 2 b).

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