FIGURE 1.

The effect of different particle size and stabilizer on the stability of sweet potato leaf powder suspension. (a) The effect of different particle size on the gravitational sedimentation ratio of sweet potato leaf powder suspension. (b) The effect of different particle size on the sensory phenomenon of sweet potato leaf powder suspension. (c) The effect of different stabilizer on the gravitational sedimentation ratio of sweet potato leaf powder suspension. (d) The effect of different stabilizer on the sensory phenomenon of sweet potato leaf powder suspension. Note: In the (b), from left to right were represented ultrafine powder, 200‐Mesh, 100‐Mesh, and 80‐Mesh, respectively. In the (d), from left to right were represented Xanthan gum, Arabic gum, Guar gum, HPMC, CMC, Sodium alginate, and Konjac gum, respectively