Fig. 1

SEM micrographs. A UF-soft cheese fortified with free or encapsulated garlic extract using WPI/AG coacervateafter 7 days from storage at 5 ± 2 °C. B SEM micrographs of WPI/GA coacervate; A loaded with 80 mg GE; B loaded with 120 mg; C loaded with 160 mg