. 2020 Aug 19;10:14010. doi: 10.1038/s41598-020-70462-8

Table 1.

Effect of the soybean protein content on the characteristics and stability of nanoemulsions.

SPI addition	Particle size (nm)	ζ-potential (mV)	PDI	Emulsification yield (%)	Turbidity	TSI
0.5	797.0 ± 7.8^a	− 28.90 ± 0.27^d	0.56 ± 0.01^b	69.11 ± 0.62^f	26,758.4 ± 256.7^a	5.50 ± 0.05^a
1.0	606.0 ± 5.9^b	− 29.50 ± 0.28^c	0.44 ± 0.01^d	78.20 ± 0.71^c	21,150.8 ± 201.1^b	4.30 ± 0.04^b
1.5	295.6 ± 2.8^f	− 33.40 ± 0.32^a	0.21 ± 0.01^f	90.03 ± 0.83^a	14,896.6 ± 139.9^e	3.21 ± 0.03^e
2.0	382.3 ± 5.6^e	− 33.30 ± 0.32^a	0.37 ± 0.01^e	81.25 ± 0.74^b	18,561.0 ± 175.5^d	3.41 ± 0.03^d
2.5	471.5 ± 4.6^d	− 30.50 ± 0.29^b	0.52 ± 0.01^c	76.48 ± 0.69^d	19,420.3 ± 1836.4^bc	3.90 ± 0.04^c
3.0	549.0 ± 5.5^c	− 29.60 ± 0.28^c	0.66 ± 0.01^a	70.02 ± 0.63^e	20,837.7 ± 198.8^b	4.21 ± 0.04^b

Data represent mean ± standard deviations. 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.