Fig. 4: TEM observation of fish oil emulsion in the presence of HRP and SOD. | npj Science of Food

Fig. 4: TEM observation of fish oil emulsion in the presence of HRP and SOD.

From: Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

Fig. 4: TEM observation of fish oil emulsion in the presence of HRP and SOD.

Yellow arrows indicate fish oil droplets. Red arrows indicate precipitates of HRP. Diagram (a) FOE droplets on Day 3 (Scalebar 1 µm); (b) droplets in FOE + HRP sample on Day 3 (Scalebar 200 nm); (c) droplets in FOE + SOD sample on Day 3 (Scalebar 1 µm); (d) FOE droplets on Day 7 (Scalebar 1 µm); (e) microdroplets emerged in FOE + HRP sample on Day 7 (Scalebar 2 µm); (f) droplets in FOE + SOD sample remained the same on Day 7 (Scalebar 2 µm); (g) the HRP precipitates in FOE + HRP sample on Day 7 (Scalebar 2 µm).

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