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Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches

Food ChemistryRed Bean ProteinBiochemistryHealth SciencesNatural SciencesBiotechnologyAlternative Protein SourcePolysaccharideProtein EngineeringFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringWaxy Corn Starches