Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Table 3

Polydispersity index (PdI) of the emulsions stabilized by sodium caseinate (SC), soy protein isolate (SPI), and sugar ester (SE) with different oil contents homogenized at 20 MPa.

Oil content (g/100 g)	SC	SPI	SE
5	0.21 ± 0.02	0.19 ± 0.01	0.18 ± 0.03
10	0.16 ± 0.02	0.37 ± 0.04	0.15 ± 0.03
20	0.17 ± 0.03	0.87 ± 0.22	0.19 ± 0.02