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. 2023 Mar 31;12(7):1481. doi: 10.3390/foods12071481

Figure 1.

Figure 1

The strength of SCT-0 hydrogel peaked when the mass ratio of SA:CS was 6:4. The influence of SA:CA mass ratio on the gelling strength of the prepared hydrogel was examined using the TMS-Pilot texture analyzer. n = 3, data are presented as means ± SE.