Figures & data
Figure 1. Effects of different ratios of soybean 7S globulin on the hardness of mixed gels. Each data is the means and standard deviations of five measurements. Different letters indicate significant differences (p < 0.05).
Figure 2. Effects of different ratios of soybean 7S globulin on the adhesiveness of mixed gels. Each data is the means and standard deviations of five measurements. Different letters indicate significant differences (p < 0.05).
Figure 3. Effects of different ratios of soybean 7S globulin on the cohesion of mixed gels. Each data is the means and standard deviations of five measurements. Different letters indicate significant differences (p < 0.05).
Figure 4. Effects of different ratios of soybean 7S globulin on the elasticity of mixed gels. Each data is the means and standard deviations of five measurements. Different letters indicate significant differences (p < 0.05).
Figure 5. Morphology of the different ratios of soybean 7S globulin in corn amylose. Total mass was fixed, whereas the added protein was varied at A: 0%; B: 6%; C: 10%; and D: 14%.
Figure 6. Morphology of the different ratios of soybean 7S globulin in corn amylopectin. Total mass was fixed, whereas the added protein was varied at A: 0%; B: 6%; C: 10%; and D: 14%.
