Fig. 4

Photographs of hydrogels prepared by ionotropic gelation: (a) κ-carrageenan hydrogel, (b) κ-carrageenan hydrogel containing 1% (w/v) egg albumin, and (c) κ-carrageenan hydrogel containing 2% (w/v) egg albumin. The images illustrate the formation of stable, free-standing hydrogels with increasing protein incorporation.