Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions

Abstract Phospholipid (PL) have favorable emulsification ability. The simultaneous application of PL and protein is one of the research hotspots. In this work, the impact of egg yolk PL (EPL), soyabean PL (SPL) and their concentrations on the fish oil-loaded PL/gelatin (GTN)-stabilized emulsions were studied. The results suggested that SPL/GTN-stabilized emulsions comprised bimodal of droplets, and monomodal was observed in EPL/GTN, and GTN-stabilized emulsions. The related droplet sizes were as follows: 1.5% EPL/GTN