Table 1. Gel properties of whole egg gels containing OEx4

Items	Water content (%)	Expressible water (%)	Breaking strength		Viscoelasticity
Items	Water content (%)	Expressible water (%)	Breaking stress (10⁵ N/m²)	Breaking strain (%)	Modulus of elasticity E₀ (10⁴ N/m²)	Coefficient of viscosity ηN [10⁷ Pa·s]
Control	83.15±0.53^A	28.85±0.60^A	1.13±0.22^A	30.21±0.63^C	4.85±0.21^B	4.78±0.23^C
+0.03% OEx4	83.43±0.76^A	23.78±0.60^B	1.47±0.51^A	40.48±0.10^B	5.56±0.21^A	5.12±0.45^B
+0.1% OEx4	83.23±0.09^A	22.85±0.23^B	1.48±0.31^A	42.74±0.75^A	5.67±0.74^A	5.26±0.63^A

Data are presented as mean±SD (n=7).
Means having the same superscripts in the same column are not different (p>0.05).
OEx4, olive leaf water extract.