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Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation

Food ChemistryBiopolymer GelEngineeringBiotechnologyPotato ProteinsAlternative Protein SourceProtein EngineeringFood EngineeringNovel Protein-rich FoodsBiomolecular EngineeringComposite Hydrogels FormedHealth Sciences