Fig. 1From: Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systemsThe fracture stress and fracture strain of composite gel with modified starch and dietary fiber addition. The fracture stress (A) and fracture strain (B) of composite gel with dietary fiber addition. The fracture stress (C) and fracture strain (D) of composite gel with modified starch additionBack to article page