Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical

Abstract Food protein-stabilized with nanoemulsions were prepared by ultra-high pressure homogenization under appropriate homogenization condition, so as to improve the poor water solubility and instability of sea buckthorn pulp oil (SBPO). SBPO nanoemulsions stabilized by sodium caseinate (SC) and whey protein isolates (WPI) suggested good microstructures and rheological properties. SC-stabilized SBPO nanoemulsions system showed smaller mean particle size (