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Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

Food ChemistryProtein ChemistryBiopolymer GelInitial PhEngineeringBiochemistryProtein FoldingNatural SciencesBiotechnologyAcid-induced Gelation PropertiesProtein EngineeringFood ProcessingBiomolecular Engineering