Skip to main content
. 2022 Nov 20;11(22):3729. doi: 10.3390/foods11223729

Figure 3.

Figure 3

The storage modulus (G′) and loss modulus (G′′) of S0–S5 as a function of temperature at the frequency of 1 Hz. (A) S0; (B) S1; (C) S2; (D) S3; (E) S4; (F) S5. The ratios of gellan gum and soybean isolate were S0 (0.3:0); S1 (0.3:1); S2 (0.3:2); S3 (0.3:3); S4 (0.3:4); S5 (0.3:5).