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Scanning electron micrographs of whey protein hydrolysed using (a) Alcalase® under pH-stat at pH 7.0 (Alc-ST7), (b) Alcalase® under free-fall pH 9.0 (Alc-FF9), (c) Prolyve® under pH-stat at pH 7.0 (Plv-ST7) and (d) Prolyve® under free-fall pH 9.0 (Plv-FF9) where powders were obtained from spray-drying (SD) and freeze-drying (FD).
