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. 2024 Nov 8;13(22):3572. doi: 10.3390/foods13223572

Figure 4.

Figure 4

(a) Laser confocal scanning micrographs and photographs of a phycocyanin-stabilized emulsion at pH 6.5. (b) Laser confocal scanning micrographs and photographs of phycocyanin–chitosan complex-stabilized emulsion at pH 6.5. (c) Peroxide value of phycocyanin and phycocyanin–chitosan emulsion. (d) Thiobarbituric acid of phycocyanin and phycocyanin–chitosan emulsions [9]. (e) Mechanism diagram of the formation of whey protein isolate–phycocyanin–chitosan complex [71].