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. Author manuscript; available in PMC: 2013 Jun 1.
Published in final edited form as: Food Hydrocoll. 2011 Sep 17;27(2):517–528. doi: 10.1016/j.foodhyd.2011.08.017

Figure 7.

Figure 7

Polarized light microscopy images of the sediments formed in PMF-fortified oil-in-water emulsions after 1 month storage. Each image represents an area of 187 mm × 250 mm. Crystal morphology appeared to depend strongly on oil type and surfactant type. These emulsions were prepared by mixing the emulsifiers with the oil phase first.