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. 2020 Dec 22;10(1):8. doi: 10.3390/foods10010008

Figure 4.

Figure 4

WPI and MCI emulsion gels (10% fat w/w) with a total protein content of 10%. Emulsion gels formed with 0, 2, and 3.5% protein from MCI and 10, 8, and 6.5% protein from WPI, respectively, before and after 3D printing. Shown are averages of triplicate measurement and error bars as std. deviations.