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. 2019 Oct 31;39(5):780–791. doi: 10.5851/kosfa.2019.e68

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© Korean Society for Food Science of Animal Resources

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1. — (A) Water-in-oil emulsification at various concentrations of PGPR, (B) Water-in-oil-in-water emulsification at various concentrations of PSML. ¹⁾ Values with different superscripts are significant at p<0.05. PGPR, polyglycerol polyricinoleate; PSML, polyoxyethylene sorbitan monolaurate.