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

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The ΔBS of SA-WPI (a), PEC-WPI (b) and SA-PEC-WPI (c) stabilized β-carotene emulsions, and the changes in TSI values (d) during the storage at 55 °C. TSI: Turbiscan stability index; ΔBS: the change in backscattering (BS); SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.

The ΔBS of SA-WPI (a), PEC-WPI (b) and SA-PEC-WPI (c) stabilized β-carotene emulsions, and the changes in TSI values (d) during the storage at 55 °C. TSI: Turbiscan stability index; ΔBS: the change in backscattering (BS); SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.