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. 2020 Mar 25;9(4):381. doi: 10.3390/foods9040381

Figure 3.

Figure 3

Emulsifying activity of 0.1% of protein samples (average pH 7.5 ± 0.2 and ionic strength of 1.3 ± 0.1 mS/cm) reported in function of DH%. The analysis was done in triplicate. Note: emulsification layers were incomplete—values only given as indication of a trend, not for direct comparison with literature data.