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. 2022 Mar 2;11(5):734. doi: 10.3390/foods11050734

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The storage and loss modulus (G′ and G″) values as increasing of the angular frequency of the PC-CG (A₁) and PC-GG (A₂) gels at various polysaccharide concentrations (CG or GG, 0%-0.4%). The storage and loss modulus (G′ and G″) values as increasing of the strain of the PC-CG (B₁) and PC-GG (B₂) gels at various polysaccharide concentrations.