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. 2020 Dec 22;10(1):2. doi: 10.3390/foods10010002

Figure 3.

Figure 3

Emulsification activity index (EAI; A) and emulsion stability index (ESI; B) of SPI emulsions oxidized before and after cavitation jet treatment. Columns with different letters (a–f) are significant differences (p < 0.05).