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. 2020 Mar 30;5(14):7792–7801. doi: 10.1021/acsomega.9b03702

Figure 7.

Figure 7

Creaming stability of PS emulsions after a storage time of 28 days. (A) Fresh emulsion, PS emulsions produced by LCTs and MCTs, and the emulsifier from left to right is as follows: LCT with WPI (2.0%, w/w), LCT with WPI (1.5%, w/w)-T80 (0.5%, w/w), LCT with WPI (1.0%, w/w)-T80 (1.0%, w/w), LCT with WPI (0.5%, w/w)-T80 (1.5%, w/w), LCT with T80 (2.0%, w/w), MCT with WPI (2.0%, w/w), MCT with WPI (1.5%, w/w)-T80 (0.5%, w/w), MCT with WPI (1.0%, w/w)-T80 (1.0%, w/w), MCT with WPI (0.5%, w/w)-T80 (1.5%, w/w), and MCT with T80 (2.0%, w/w). (B–E) PS emulsions with the same concentration emulsifier as (A), in different storage times of 7, 14, 21, and 28 days. (F) PS emulsions produced by LCTs and the creaming index of emulsions at different storage times. (G) PS emulsions produced by MCTs, and the creaming index of emulsions at different storage times.