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. 2021 Aug 25;10(9):1991. doi: 10.3390/foods10091991

Figure 1.

Figure 1

The zeta potential (a) and particle size (b) of emulsions at different SA:PEC mass ratios and pH values. The particle size distribution (c) of different emulsions at pH 3.6. The EE and PDI (d) of SA-PEC-WPI emulsions with β-carotene concentration of 40 mg/L at pH 3.6. The different letters (a–e) within figure indicate significant differences (p ≤ 0.05). EE: encapsulation efficiency; PDI: polymer dispersity index; SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.