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. 2023 Jan 5;12(2):252. doi: 10.3390/foods12020252

Figure 3.

Figure 3

Thermograms and DTA of the encapsulating and encapsulated materials obtained by O/W emulsification. (A) Porcine gelatin; (B) Tween 20; (C) L. acidophilus; (D) L. plantarum; (E) corn oil; (F) LAEG—L. acidophilus in gelatin; (G): LPEG—L. plantarum in gelatin.