Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

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

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 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/).

PMC Copyright notice

Degradation of β-carotene in the SA-WPI, PEC-WPI, and SA-PEC-WPI emulsions during storage at (a) 4 °C for 30 d, (b) 25 °C for 30 d, and (c) 60 °C for 5 d. (d) The change in appearance of the emulsions before and after storage. The different letters (a–c) within the figure indicate significant differences (p ≤ 0.05). SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.

Degradation of β-carotene in the SA-WPI, PEC-WPI, and SA-PEC-WPI emulsions during storage at (a) 4 °C for 30 d, (b) 25 °C for 30 d, and (c) 60 °C for 5 d. (d) The change in appearance of the emulsions before and after storage. The different letters (a–c) within the figure indicate significant differences (p ≤ 0.05). SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.