Fig. 1 | Scientific Reports

Fig. 1

From: Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder

Fig. 1

The physical morphology (×60) of control soymilk emulsions (A) and soymilk emulsion with encapsulating materials containing solely maltodextrin (B); Solely Acacia gum (C), Maltodextrin and Acacia gum in ratio 40:60 (D), Maltodextrin and Acacia gum in ratio 50:50 (E) and Maltodextrin and Acacia gum in ratio 60:40 (F). ED: Emulsion droplet. Scale bars = 30 μm.

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