Figure 4

CLSM images of the surface of the developed food model systems: (a) 0% fat, (b) 10% fat, (c) 20% fat, (d) 40% fat and (e) 60% fat. The samples were stained in red with 0.01% Rhodamine B (protein phase) and in green with 0.1% BodiPy (fat phase). All z-stack images were taken with a 10× magnification.