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Summary Single component gels (SCG) were formed from gelatine, gellan, maize starch or egg white, while binary composite gel (BCG) and ternary composite gel (TCG) were formed by mixing gelatine or gellan with maize starch and/or egg white. Each type of SCG exhibited distinct textural and microstructure characteristics. Gelatine‐SCG was the softest to hold but has the strongest and the most elastic network compared with other SCG. The effects of gelatine or gellan proportions on the textural properties of composite gels were investigated using mixture design experiments. Gelatine and gellan yielded composite gels that showed different textural behaviours and microstructure. All BCG and TCG blends showed antagonistic effects; the composite gels were softer and weaker as compared to the SCG. Gelatine‐BCG and TCG were comparatively stronger than those of gellan due to their different gelling mechanisms, in which the former had yielded a denser network structures as compared to the latter.
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Tan et al. (2014) studied this question.
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