Figure 1.
Gel strength of hydrogels. The ratios of gellan gum and soy protein isolate: S0 (0.3:0); S1 (0.3:1); S2 (0.3:2); S3 (0.3:3); S4 (0.3:4); S5 (0.3:5). There were significant differences among the samples with different letters (p < 0.05).
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