Fig. 1.

Apparent viscosity-shear rate curve of the YA gels at AP concentrations of 0 and 0.8% (A), and G′ and G″ at 1 Hz and 2% strain for the YS, YA, and YA gels with 1 M NaCl while heating at 2.0 °C/min (B). YS yam starch, AP Auricularia auricula-judae polysaccharide, YA yam starch and A. auricula-judae polysaccharide composite