Key points are not available for this paper at this time.
< 0.05). Confocal microscopic images, droplet size, and rheological properties revealed that a SD-FMP-0.5TA-stabilized emulsion had higher stability after 45 days of storage than an FD-FMP-0.5TA-stabilized emulsion. Therefore, the SD-FMP-0.5TA complex could be used as a potential food-grade stabilizer/emulsifier for PE with enhanced emulsifying properties.
Patil et al. (Thu,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: