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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions

Fig. 1

Effect of bioactives content (%) A on the surface tensions (N/m) of dispersions at 25 °C (n = 9); the effect of bioactives source B on the average surface tensions of all dispersions formulated with pure gallotannin, Aronia berry, beet, and cranberry extracts, respectively, at 25 °C; (n = 12 for gallotannin, Aronia, and beet dispersions, n = 9 for cranberry dispersions). Lines are for guiding purposes only A

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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