Figure 8. SEM micrographs of (a) 2% oat particles, (b) 2% gelatin, (c) 2% gelatin with 1% oat particles, (d) 2% gelatin with 2% oat particles, (e) 2% gelatin with 3% oat particles and (f) 2% gelatin with 4% oat particles (the mean size of oat particles is 182.2 μm)

From

Effect of Oat Particle Concentration and Size Distribution on the Phase Behaviour of Mixtures with Gelatin

Nashi K. Alqahtani, John Ashton, Lita Katopo, Oliver A.H. Jones, Stefan Kasapis

Journal of Food and Nutrition Research. 2016, 4(2), 69-75 doi:10.12691/jfnr-4-2-1