Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

The properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) nanoemulsions (d 43 ≈ 66 nm; 0.5% oil, 0.9% WPI) and emulsions (d 43 ≈ 325 nm; 0.5% oil, 0.045% WPI) were compared. Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure h...

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