Table 2. Gel properties of egg white 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	87.04±0.23^A	30.85±0.41^A	0.99±0.32^B	30.98±0.33^C	3.85±0.14^B	3.78±0.21^B
+0.03% OEx4	86.97±0.42^A	28.76±0.08^B	1.35±0.22^A	32.25±0.11^B	4.47±0.16^A	4.32±0.56^A
+0.1% OEx4	87.01±0.25^A	27.19±0.03^B	1.37±0.44^A	34.14±0.15^A	4.56±0.32^A	4.47±0.67^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.