Research Article
Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity
Figure 3
The effect of environmental stress (thermal processing, UV radiation, and freeze-thaw) on droplet size (a), emulsion stability (b), turbidity (c), lightness (d), and chroma (e) on the best selected emulsified sample (emulsion contained 7% () sodium caseinate). Values are (). Different letters show statistically significant differences between values ().
(a) |
(b) |
(c) |
(d) |
(e) |