Skip to main content
. 2021 Jun 30;10(7):1509. doi: 10.3390/foods10071509

Figure 9.

Figure 9

SEM-images of pellets, which underwent defined, extrusion-like thermomechanical treatment at 125 °C and different shear rates (0, 75, 150 s−1) in the CCR. (A) SPI, 0 s−1; (B) SPI + 30% WPC, 0 s−1; (C) SPI + 30% WPC, 75 s−1; (D) SPI + 30% WPC, 150 s−1.