Fig. 8From: Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexationMicroscopic image (40x) of: a HMP (0.08% w/v) at pH = 5.00, b NaCas (0.32% w/v) at pH = 5.00, complex coacervates at; c pH 5.00 d pH 3.45, e pH 3.30, and f pH 3.00Back to article page