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Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

Food ChemistryWheat Gluten MixtureBiochemistryNatural SciencesBiotechnologyGelation PropertiesAlternative Protein SourceProtein EngineeringFood EngineeringUltrahigh Pressure PretreatmentProtein PurificationBiomolecular EngineeringHealth Sciences