Storage modulus G′ as a function of time for whey protein gels (8%, w/v) including different concentrations of kefiran (%, w/v): 0 (filled triangle), 0.02 (filled diamond), 0.04 (filled square) and 0.08 (filled circle) as determined at angular frequency, 6.28 rad/s; strain,1%; temperature, 25 °C