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. 2018 Oct 10;23(10):2591. doi: 10.3390/molecules23102591

Figure 6.

Figure 6

Creaming index (CI) of primary emulsions (1, 2, 3, 4, and 5 represent protein content of 0.8 g/100 g, 1.8 g/100 g, 2.8 g/100 g, 3.8 g/100 g, and 4.8 g/100 g, respectively); secondary emulsions (1, 2, 3, 4, and 5 represent protein content of 3.8 g/100 g; and SBP content was 0.01 g/100 g, 0.02 g/100 g, 0.05 g/100 g, 0.10 g/100 g, and 0.15 g/100 g); laccase-treated secondary emulsions (1, 2, 3, 4, and 5 represent protein content of 3.8 g/100 g, SBP content of 0.10 g/100 g, and laccase content of 2 U/100 g, 4 U/100 g, 6 U/100 g, 8 U/100 g, and 10 U/100 g).