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

Figure 7.

Figure 7

Polymers of polysaccharides and peptides can improve the stability of peptides during thermal denaturation. TGA (A) and DTG (B) thermograms of the SA, CS, GLP, SCT-0.75 hydrogels, M-SCT-0.75 hydrogels, and GLP/ M-SCT-0.75 hydrogels were measured by TGA measurements.