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. 2015 Apr 15;4(2):80–114. doi: 10.3390/foods4020080

Figure 7.

Figure 7

Scanning electron micrographs of unpressurized and pressurized heat-induced CF gels at (300×) magnification: (a) CF gel unpressurized without storage, (b) CF gel unpressurized with storage, (c) Heat-induced CF gel after pressurization at 200 MPa and 10 °C for 5 min, (d) Heat-induced CF gel after pressurization at 200 MPa and 25 °C for 5 min.