Fig. 10From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersionsImages depicting the precipitated fractions (highlighted in boxes) of centrifuged 5x-diluted dispersions with 1.25 SPI:sucrose (A) and 5:4 PPI:sucrose (B) and 0% (Left), 0.5% (Center, left), 1% (Center, right), and 1.5% PP addition (Right)Back to article page