Fig. 1: The influence of locust bean gum modification on the gel properties and stability of fish gelatin under different pH conditions. | npj Science of Food

Fig. 1: The influence of locust bean gum modification on the gel properties and stability of fish gelatin under different pH conditions.

From: Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies

Fig. 1

A The influence of pH value on the gel strength of the system. Different lowercase letters (a-j) indicated significant differences (P < 0.05). B The influence of pH value on the gelatin melting temperature of the system. Different lowercase letters (a-h) indicated significant differences (P < 0.05). C, D The influence of pH value on the thermal stability of the system.

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