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Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

Mild HeatingEngineeringBiochemistryProtein FoldingNatural SciencesFood BiophysicsBiotechnologyAlternative Protein SourceProtein EngineeringSoybean ProteinAcidic Ph TreatmentBiomolecular Engineering