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. 2022 Jul 13;9:961875. doi: 10.3389/fnut.2022.961875

FIGURE 1.

FIGURE 1

Effect of preparation method on the dynamic physical stability (A), zeta potential (B), particle size (C) of complex emulsions; effect of pectin and pH on the zeta potential (D), particle size (E), and dynamic physical stability (F) of complex emulsions.