Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion.

Food Chem X · 2025 · PMC11849594 · PMID 39995408

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a decreasing trendno p-value reported

Furthermore, the oil droplets of PEs stabilized by doublet-induced WPINs showed a decreasing trend in size with increasing WPIN concentrations. 3.5 Stability of PEs 3.5.1 Storage stability If the PE is unstable during storage, its fat will float up because of its light density, resulting in the separation of oil and serum.

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