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Table 1 the parameter of creep-recovery of composite gels with modified starch and dietary fiber

From: Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

Treatments

J0(× 10–3 Pa−1)

J1(× 10–4 Pa−1)

Jmax(× 10–3 Pa−1)

λ (s)

R%

C

0.89 ± 0.02a

2.30 ± 0.09a

1.56 ± 0.10a

50 ± 5a

91.5 ± 1.1a

M0.5

0.65 ± 0.04b

2.17 ± 0.08ab

1.32 ± 0.03b

46 ± 2ab

90.5 ± 0.3ab

M1.0

0.61 ± 0.04b

1.95 ± 0.12c

1.13 ± 0.11c

45 ± 3ab

88.7 ± 0.4 cd

M1.5

0.50 ± 0.04 cd

1.67 ± 0.13d

0.98 ± 0.02d

42 ± 1bcd

88.2 ± 0.7d

M2.0

0.47 ± 0.04d

1.53 ± 0.11d

0.82 ± 0.09ef

41 ± 2bcd

87.4 ± 1.2de

D0.5

0.63 ± 0.02b

2.09 ± 0.10bc

1.18 ± 0.03c

43 ± 2bc

90.2 ± 0.4abc

D1.0

0.52 ± 0.03c

1.63 ± 0.14d

0.96 ± 0.08de

42 ± 2bcd

88.8 ± 1.4bcd

D1.5

0.39 ± 0.03e

1.32 ± 0.06e

0.72 ± 0.09f

39 ± 2 cd

87.6 ± 1.7de

D2.0

0.31 ± 0.01f

1.19 ± 0.05e

0.53 ± 0.08 g

37 ± 2d

86.2 ± 0.2e

  1. Different letters (a-g) in a column indicate significant differences (p < 0.05)
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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