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Showing 1 to 1 of 1 for “"Ethanol induced gel"”.
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Rheological and microstructural characterization of pea, lentil and almond protein gels
… structuring agents in a variety of foods. The gelation of proteins (mainly globular proteins) has received considerable attention for some years because of its potential applications in the food industry. Protein gels can be prepared by cross-linking flexible proteins (e.g. gelatin and keratin) …