In our original article, two wrong images (O/W 22%, O/W 38%) were used in Figure 4d because of our confusion and carelessness in organizing the pictures. Actually, the original O/W 22% and O/W 33.3% ...

School of Chemical Sciences, Indian Association for the Cultivation of Science, Jadavpur, Kolkata 700032, India ...

Here we discussed some protein related characteristics of protein about how they affect emulsion properties by modulating interfacial behaviors, such as amphiphilicity, flexibility, primary sequence, ...