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Fig. 7 | Food Production, Processing and Nutrition

Fig. 7

From: Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions

Fig. 7

Effect of bioactives content (%) A on the complex viscosities (Pa*s) of dispersions at 25 °C; the effect of bioactives source B on the averaged complex viscosities of dispersions comprised of 1:0 and 1:1 WPI:sucrose with pure gallotannin, Aronia berry, beet, and cranberry extracts at 0.5 and 1% at 25 °C; (n = 9). Lines are for guiding purposes only A

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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