Fig. 9From: Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersionsImage depicting the precipitated fractions (highlighted in boxes) of centrifuged 5x-diluted dispersions with 1.25 protein:sucrose and 1.5% PP with WPI (Left), SPI (Center), and PPI (Right)Back to article page