Figure 1.
Microstructure of gels containing MP- or Tween 80-stabilized camellia seed oil emulsions. (A–C) = MP-stabilized emulsions homogenized at a speed of 5000 rpm, 10,000 rpm, and 15,000 rpm, respectively; (D–F) = Tween 80-stabilized emulsions homogenized at a speed of 5000 rpm, 10,000 rpm and 15,000 rpm, respectively. Fats are shown in red, and proteins are shown in green.