Skip to main content
Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

From: Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Fig. 4

Polarized light microscope images of gels and emulsion gels. The first two rows from the top indicate inulin gels and/or oleogel; the third row shows emulsion gel with 1% PPIE and without PPIE (control). CI: commercial inulin from chicory root; PPIE: primary purified inulin extract from JA; CIE: crude inulin extract from JA; MGs: monoglycerides; oleogel is formed by MGs; magnification: 200x; scale bar =100 μm

Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us