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Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating

EngineeringBiochemical EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingSoy Protein IsolatesGel QualityThermal ProcessingThermal StabilityBiomolecular EngineeringHealth Sciences