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Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

Food ChemistryProtein ChemistryBiochemistryProtein FoldingPartial ReplacementNatural SciencesAlternative Protein SourceProtein EngineeringFood EngineeringMixed Protein SystemsSoy ProteinsProtein RefoldingMedicineBiophysicsBiomolecular EngineeringProtein Purification