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. 2018 Dec 25;9(1):25. doi: 10.3390/nano9010025

Figure 5.

Figure 5

Rheological properties of PPI, SPI, WPI, and RBPI-stabilized nanoemulsions. The PPI, RBPI, SPI, and WPI-stabilized nanoemulsions were fabricated under the circumstance of the different protein concentrations of PPI (2% w/v), RBPI (2% w/v), SPI (3% w/v), and WPI (4% w/v), corn oil (3%, 2%, 2%, 3% v/v, respectively), ultrasonic power 500 W and ultrasonic time 20 min.