Fig. 4: Microlevel analysis of composite protein nanoparticle formation. | npj Science of Food

Fig. 4: Microlevel analysis of composite protein nanoparticle formation.

From: Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies

Fig. 4: Microlevel analysis of composite protein nanoparticle formation.The alternative text for this image may have been generated using AI.

Particle size potential (A) and transmission electron microscopy (B–H) of the solution formed by composite nanoparticles. All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). SW1: Ultrasonic (0 W)—laccase-modified SPI cross-linked WPI; SW2: Ultrasonic (150 W)—laccase-modified SPI cross-linked WPI; SW3: Ultrasonic (300 W)—laccase-modified SPI cross-linked WPI; SW4: Ultrasonic (450 W)—laccase-modified SPI cross-linked WPI; SW5: Ultrasonic (600 W)—laccase-modified SPI cross-linked WPI. SPI soy protein isolate, WPI whey protein.

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