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. 2022 Nov 24;11(23):3785. doi: 10.3390/foods11233785

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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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Effects of pomegranate peel extract (PPE) concentration on the storage (G′) and loss (G″) modulus of gelatin/sodium alginate composite solutions during heating and cooling process. (C: Control, without PPE; PPE1: gelatin/sodium alginate solution with 1% PPE; PPE2: gelatin/sodium alginate solution with 2% PPE; PPE3: gelatin/sodium alginate solution with 3% PPE; T_m: Melting temperature (°C); T_g: Gelation temperature (°C)).