Skip to main content
. 2021 Jul 18;10(7):1657. doi: 10.3390/foods10071657

Figure 6.

Figure 6

Backscattering profiles of emulsions prepared at pH 6 and stored for six months at 30 °C. (A) Emulsions stabilized by rapeseed protein precipitated at pH 3 (RPP3), (B) Emulsions stabilized by rapeseed protein precipitated at pH 6.5 (RPP6.5), (C) Emulsions stabilized by soy lecithin.