Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources.

During the four weeks of storage, all GSDs showed an increasing trend in viscosity, although the rate of increase was small ( Figure 1 ).

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ζ-potential showed a decreasing trend after the second week, possibly due to lesser concentrations of GSDs with increasing oil weight concentration in emulsions, thereby reducing the ionic groups of GSDs responsible for electrical conductivity ( Figure S17 ). 3.

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