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. 2018 Apr 16;6(4):1032–1039. doi: 10.1002/fsn3.641

Figure 3.

Figure 3

Changes in tryptophan fluorescence in adsorbed (upper) and unadsorbed (lower) proteins presented as percentage of initial day fluorescence intensity from emulsions stabilized with untreated (UT), microwave‐treated (MWT), conventional thermal‐treated (CTT) faba bean proteins and soy protein isolate (SP)