Skip to main content
. 2022 Dec 15;11(24):4060. doi: 10.3390/foods11244060

Figure 7.

Figure 7

Microstructure of starch gels (Low-shear preparation) (20×, bar = 50 µm). Uppercase letters indicate type of starches: (A): TS, (B): RS, (C): WTS, and (D): WRS. The number indicate the system used to prepare starch gels; (1): neutral system and (2): sugar–acid system. (1A): TS gel in a neutral system; (1B): RS gel in a neutral system; (1C): WTS gel in a neutral system; (1D): WRS gel in a neutral system; (2A): TS gel in a sugar-acid system; (2B): RS gel in a sugar-acid system; (2C): WTS gel in a sugar-acid system; (2D): WRS gel in a sugar-acid system.