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Fig. 11 | Food Production, Processing and Nutrition

Fig. 11

From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

Fig. 11

Effect of protein:sucrose ratio (A), protein isolate type (B), and PP content (%) (C) on the on the diameters (mm) of frozen drops formed from dispersions; (averaged data plotted, n = 9). Legend entries marked * contain data points reported in previous work (Hansen et al., 2021a; averaged data plotted, n = 3). Lines are for guiding purposes only [A, B]

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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