Micrographs from CSLM of 10% wt WPI gels in 24 mM CaCl2 (top) alone and (bottom) in the presence of 1% wt κ-carrageenan. White areas correspond to fluorescently-labelled protein. (top) shows a comparatively homogeneous network of agglomerated protein. The presence of κ-carrageenan (bottom) causes the structure to become grossly heterogeneous and is attributed to segregative interactions (2008).
