Fig. 2From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersionsThe relationship between the average surface tensions (N/m) of feed dispersions containing protein:sucrose ratios of 0.75, 1.0, and 1.25, PP contents of 0, 0.5, 1, and 1.5%, and protein isolates including WPI, SPI, and PPI at 25 °C and average calculated diameters (mm) of dropsBack to article page