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Application of ultra high-pressure homogenization (UHPH) in the production of submicron/nano-oil-in-water emulsions using vegetable oils and milk proteins as emulsifiers

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Figure 1. Working plan corresponding to the studies of the effect of pressure and protein (WPI and SC) concentrations on emulsion stability (studies 1 and 3)
Figure 2. Working plan corresponding to the studies of the effect of pressure and oil concentrations on the stability of emulsions formulated using whey protein isolate (Study 2)
Figure 30. TEM images of emulsions containing 10, 30 and 50% oil and WPI 4% ×25000, and by ultra high-pressure homogenization (UHPH) at 100 MPa (G-I) and 200 stabilized by conventional homogenization (CH) at 15 MPa (A-C) ×100000 and (D-F) MPa (J-L) ×100000
Table 11. Mean ± SD of rheological characteristics (flow and consistency indices) and emulsifying activity index (EAI, m2/g) of O/W emulsions containing 4% (w/w) of whey proteins plus sunflower and olive oils (10, 30 and 50%) and prepared by colloidal mill
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