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. 2020 Dec 22;10(1):8. doi: 10.3390/foods10010008

Figure 1.

Figure 1

Young’s modulus of gels with 10% protein from whey protein isolate (WPI) with increasing NaCl concentration (0–250 mM). Dark blue bars show Young’s modulus before 3D printing. Orange bars show Young’s modulus after printing. Gels were prepared at pH 7. Samples marked with * could not be measured. Shown are averages of triplicate measurement and error bars as std. deviations.