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Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability

Protein ChemistryEngineeringSalt IonsBiochemistryProtein FoldingNatural SciencesBiotechnologyMolecular BiologyBiochemical EngineeringAlternative Protein SourceProtein EngineeringFood EngineeringFreeze-thaw StabilityFood TechnologyMolecular Interactions