Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.

Figure 4 A shows the gel strength of SPI-CG cold-set gels, which showed an overall trend of increasing and then decreasing with the increase in the concentration of CG ( p < 0.05).

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When the number of freeze–thaw cycles increases, the hardness of SPI, SG25, and SG30 show a decreasing trend.

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It indicates that, when the number of freeze–thaw cycles increases, the hardness of SG10, SG15, and SG20 show an increasing trend.

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With the frequency increased, the G′ and G′′ of SPI-CG cold-set gels showed a trend of increasing, indicating that they had a certain frequency dependence.

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