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

Figure 4.

Figure 4

The molecular forces of PC-CG gel (A) and PC-GG gel (B) at different concentrations of CG/GG. The protein solubility of gels represented the corresponding molecular force. The phycocyanin gel without any polysaccharide was used as a control. Each value represents the mean ± standard deviation (n = 3). The values of different letters in the same column were significantly different (p < 0.05).