Fig. 3: The influence of locust bean gum modification on the interaction force and microstructure of fish gelatin under different pH conditions. | npj Science of Food

Fig. 3: The influence of locust bean gum modification on the interaction force and microstructure 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. 3

A The influence of pH value on the zeta potential of the system. Different lowercase letters (a-f) indicated significant differences within group F (P < 0.05), different uppercase letters (A-F) indicated significant differences within group L (P < 0.05), and different Roman letters (I - IV) indicated significant differences within group L0 (P < 0.05). B The proportion of gel strength loss of fish gelatin modified with locust bean gum at different pH values. Different lowercase letters indicated significant differences (P < 0.05). C Microstructure of the system at different pH values.

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