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. 2019 Sep 10;8(7):3023–3030. doi: 10.1002/fsn3.1177

Figure 2.

Figure 2

(a) Amplitude sweep rheograms of gelatin gels prepared with or without xylo‐oligosaccharide addition. Inline graphicG′ 0%; Inline graphicG″ 0%; Inline graphicG′ 1%‐70L; Inline graphicG″ 1%‐70L; Inline graphicG′ 1%‐70P; Inline graphicG″ 1%‐70P; Inline graphicG′ 1%‐95P; Inline graphicG″ 1%‐95P; Inline graphicG′ 3%‐70L; Inline graphicG″ 3%‐70L; Inline graphicG′ 3%‐70P; Inline graphicG″ 3%‐70P; Inline graphicG′ 3%‐95P; Inline graphicG″ 3%‐95p. (b) Complex viscosity of gelatin gels prepared with or without xylo‐oligosaccharide addition. Inline graphic0%; Inline graphic1%‐70L; Inline graphic1%‐70P; Inline graphic1%‐95P; Inline graphic3%‐70L; Inline graphic3%‐70P; Inline graphic3%‐95P