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Confocal microscopic images of sodium triphosphate (STP) cross-linked and non-cross-linked olive oil-in-water (volume ratio 1:1) Pickering emulsions stabilized by 1 wt% chi-CLP (50 mg/g) (Scale bars: 80 μm). (A) STP cross-linked emulsion in wet state (oil droplets in water), in dry state (water evaporated at room temperature), and after rewetting with deionized water. (B) Non-cross-linked emulsion in wet state, dry state and after rewetting as the reference.
