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Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition

Biopolymer GelGelling PropertiesPolyelectrolyte GelProtein EngineeringFood EngineeringVitro DigestibilityMyofibrillar Protein GelsBiomolecular Engineering