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. 2023 Aug 24;12(17):3192. doi: 10.3390/foods12173192

Figure 2.

Figure 2

(A) Projection of variables according to the first two principal components PC1 and PC2 of principal component analysis: four distinctive groups of variables (1), (2), (3) and (4). Sph, Hyg and BI correspond to sphericity, hygroscopicity and Browning index respectively. The correlation between the variables is shown by the angle between their projections. (B) Graph of individuals, projected following their similarities according to different process schemes (Control: ■, HT 10%: ■, HT 20%: ■, 2 HT: ■) from solutions with cas:WP protein ratios (%) of 91:9, 81:19, 43:57, 7:93 (standardized with water or permeate).