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Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels

Food ChemistryLocust Bean GumFood ColloidBiopolymer GelEngineeringBiotechnologyBiochemical EngineeringCold-set GelationAlternative Protein SourceProtein EngineeringFood EngineeringSolid Lipid MicroparticlesBiomolecular EngineeringHealth Sciences