Table 3.
Effect of homogenization pressure on emulsion stability of nanoemulsions.
| Homogenization Pressure (MPa) | Particle Size (nm) | PDI | Zeta Potential (mV) | Emulsification Yield (%) | Turbidity | TSI |
|---|---|---|---|---|---|---|
| 60 | 433 ± 4 a | 0.43 ± 0.02 a | −18.62 ± 0.18 d | 63.21 ± 0.63 d | 36,600 ± 400 b | 5.72 ± 0.05 a |
| 80 | 312 ± 3 c | 0.37 ± 0.00 b | −31.24 ± 0.31 b | 85.63 ± 0.85 b | 30,800 ± 300 c | 4.94 ± 0.04 b |
| 100 | 205 ± 2 e | 0.20 ± 0.00 d | −31.36 ± 0.31 b | 92.57 ± 0.92 a | 29,800 ± 300 d | 3.66 ± 0.03 d |
| 120 | 222 ± 2 d | 0.26 ± 0.00 c | −33.62 ± 0.33 a | 91.24 ± 0.90 a | 29,300 ± 300 e | 3.41 ± 0.03 e |
| 140 | 385 ± 3 b | 0.45 ± 0.01 a | −20.89 ± 0.20 c | 82.83 ± 0.82 c | 40,500 ± 400 a | 4.78 ± 0.04 c |
All samples are average value ± standard deviation (n = 3) and different letters in the same column represent a significant difference between samples (p < 0.05). Arrange all the averages in descending order, and use the letter “a” on the maximum average. The amount of soybean protein isolates (SPI) addition was 15 mg/mL, phosphatidylcholine addition was 2 mg/mL, run 4 times.