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Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products

EngineeringBiochemistryNatural SciencesGlycobiologyBiotechnologyAlternative Protein SourceProtein EngineeringFood ProcessingTextural PropertiesGlycosylated ProductsBiomolecular Engineering