Skip to main content
. 2023 Jul 14;12(14):2703. doi: 10.3390/foods12142703

Figure 2.

Figure 2

The combination of protein–polysaccharide in emulsion gels: (A) Polysaccharide-polysaccharide composite particles (layer-by-layer stabilizing), (B) Polysaccharide-polysaccharide composite particles (complex stabilizing) (Adapted with permission from Ref. [138]. 2021, Elsevier).