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Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

Food ChemistrySoy Protein IsolateLaccase CatalysisBiopolymer GelEngineeringBiochemistryNatural SciencesBiochemical EngineeringBiotechnologyDouble Network GelsPolysaccharideProtein EngineeringFood EngineeringBiomolecular Engineering