Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex.

Foods · 2024 · PMC11240950 · PMID 38998664

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a decreasing trendno p-value reported

Regarding ζ-potential, the WPI-stabilized emulsions demonstrated a decreasing trend with increasing NaCl concentration, attributable to the electrostatic shielding effect exerted by salt ions.

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