Figures & data
Figure 1. Effect of carrageenan adding levels on the G′ of MP-SPI composite gel with various salt levels
![Figure 1. Effect of carrageenan adding levels on the G′ of MP-SPI composite gel with various salt levels](/cms/asset/8b0111ca-a303-415c-bec2-bc51b10ad3eb/ljfp_a_1705482_f0001_b.gif)
Table 1. Effect of k-carrageenan-adding levels on the gel strength (g) of MP-SPI composite with various salt levels
Figure 2. The SEM network of MP-SPI composite gel with various salt levels
![Figure 2. The SEM network of MP-SPI composite gel with various salt levels](/cms/asset/fc6b3da7-b59e-4d78-9878-b83c4f0b7748/ljfp_a_1705482_f0002_b.gif)
Table 2. Effect of k-carrageenan-adding levels on the WHC (%) of MP-SPI composite with salt levels
Figure 3. Effect of k-carrageenan on the network (SEM) of MP-SPI composite gel with various salt levels
![Figure 3. Effect of k-carrageenan on the network (SEM) of MP-SPI composite gel with various salt levels](/cms/asset/339b44b6-4c72-4cb5-9aec-5c0078ca7502/ljfp_a_1705482_f0003_b.gif)