The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise

Figure 5

Scanning electron microscopy (SEM) results for mayonnaise samples: (a) control; (b) TBHQ; (c) H100; (d) M100 in 200000x magnifications.

(a)

(b)

(c)

(d)