Fig. 6From: Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexationThermal behavior of NaCas, HMP, and NaCas/HMP coacervates at pH 3.00, 3.30 and 3.45. a Thermogravimetric analysis from 20 to 520 °C, b DSC Thermographs from 20 to 350 °C at heating rate 10 °C/minBack to article page