Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

Confocal micrographs of WPI-stabilised emulsions containing various polysaccharide ratios and a total polysaccharide concentration, Cp = 3.0% w/w, at pH = 3.0: RGA/CH = 0, without GA (gum arabic) and CH (chitosan), i.e. control, no polysaccharides added; RGA/CH = 3; RGA/CH = 7.