Research Article

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity

Figure 1

The effect of various concentrations of sodium caseinate as an emulsifier on droplet size (a), emulsion stability (b), turbidity (c), lightness (d), and chroma (e). Values are (). Different letters show statistically significant differences between values (). con.: concentration.
(a)
(b)
(c)
(d)
(e)