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

Figure 2.

Figure 2

The addition of STPP and multilayer SA matrix can reduce the swelling rate of hydrogel. (A) Swelling behavior of SCTs’ hydrogels with different STPP amounts in SGF (pH 1.2) and SIF (pH 7.4). (B) Swelling characteristics of SCT-0.75 hydrogels and M-SCT-0.75 hydrogels in SGF (pH 1.2) and SIF (pH 7.4). Each mean (±SE) was determined by three biological replicates.