Skip to main content
. 2020 Aug 15;9(8):1126. doi: 10.3390/foods9081126

Figure 1.

Figure 1

Figure 1

Amplitude sweeps of high pressure-treated 12% (w/w) mung bean (MB), chickpea (CP), pea (PP), lentil (LP) and faba bean (FB) protein samples without and with 5% (w/w) sunflower oil (SO) as compared to commercial plain skim and whole milk Greek yogurt. Storage modulus, G’ (closed symbol) and loss modulus, G’’ (open symbol). Each curve is the average of two treatments.