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Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Food ChemistryBiopolymer GelBiochemistryNatural SciencesBiotechnologyProtein EngineeringFood EngineeringProtein PurificationDifferent Divalent SulfatesBiomolecular EngineeringHealth Sciences