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Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

Food ColloidEngineeringBiochemistryNatural SciencesBiotechnologyNovel Edible HydrocolloidsAlternative Protein SourceProtein EngineeringFood EngineeringSoy Protein IsolatesFood StructureWheat Gluten ProteinsBiomolecular Engineering