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. 2017 Sep 14;7:11544. doi: 10.1038/s41598-017-11711-1

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Light micrographs of composite meat protein gels containing crystalline particles as fillers (mass fraction filler, m_f = 0.10). Panels (A,C,E,G) were taken in brightfield mode, and those in Panels (B,D,F,H) were taken with polarized light. The filler particles incorporated were MCC-102 (A,B), MCC-105 (C,D), oat fiber (E,F), and walnut shell flour (G,H). All images were acquired using a 10x objective.