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BACKGROUND
Soybean oil bodies (SOB) are naturally pre‐emulsified lipid droplets recovered directly from soybean seeds. Almost all food emulsions contain salts. However, it was not clear how the incorporation of salts affected the physicochemical stability of SOB.
RESULTS
This study investigated the effect of NaCl (0–1.2%) on the physical and oxidative stability of SOB emulsions under neutral (pH 7)...
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