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. 2023 Nov 29;12(23):4313. doi: 10.3390/foods12234313

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Rheological characteristics of BSA-SS composite cold-set gelation process. (A) Time scanning; (B) Time of gelling point (G′ = G″); (C) Frequency scanning. Storage modulus (G′, solid), and loss modulus (G″, open). SS concentrations were 0, 1.0%, 2.0%, 3.0% and 4.0% (w/v), respectively, and BSA concentration in each sample was 4.0% (w/v). Different letters (in (B)) indicate the significance of difference among the samples (p < 0.05).

Rheological characteristics of BSA-SS composite cold-set gelation process. (A) Time scanning; (B) Time of gelling point (G′ = G″); (C) Frequency scanning. Storage modulus (G′, solid), and loss modulus (G″, open). SS concentrations were 0, 1.0%, 2.0%, 3.0% and 4.0% (w/v), respectively, and BSA concentration in each sample was 4.0% (w/v). Different letters (in (B)) indicate the significance of difference among the samples (p < 0.05).