Fig. 6: The influence of locust bean gum modification on fish gelatin acidic gel gummies under different pH conditions. | npj Science of Food

Fig. 6: The influence of locust bean gum modification on fish gelatin acidic gel gummies 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. 6

A The influence of pH on the gel strength of acidic gel gummies. Different lowercase letters indicate significant differences (P < 0.05). B The influence of pH value on the gelatin melting temperature of acidic gel gummies. Different lowercase letters indicate significant differences (P < 0.05). C The influence of pH value on the apparent viscosity. D The influence of pH value on shear pressure.

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