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. 2020 Jan 19;13(2):481. doi: 10.3390/ma13020481

Figure 2.

Figure 2

Photographs of different MagYogurt preparations: (a) MagYogurt obtained by MNPs–ferment (left) compared with the control produced from a ferment in the absence of magnetic nanoparticles (right); (b) MagYogurt obtained using a combination of both MNPs–ferment and MNPs–bacteria; (c) Liquid MagYogurt obtained using a 1.2 T magnet (left) compared to a sample prepared without a magnet; (d) movement of the liquid MagYogurt attracted by a 1.2 T magnet after 0, 10, and 20 s of exposition to the magnetic force.