Fig. 4From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersionsEffect of protein:sucrose ratio (A) and PP content (%) (B) on the average particle size (μm) of dispersions at 25 °C; (averaged data plotted, n = 9). Legend entries marked * contain data points reported in previous work (Hansen et al., 2021a; averaged data plotted, n = 6). Lines are for guiding purposes onlyBack to article page