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Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

Food ChemistryFood ColloidBiopolymer GelEngineeringBiochemistryKonjac Glucomannan AdditionNatural SciencesBiotechnologyEnhanced Gel-related PropertiesAlternative Protein SourceOrdered AggregationProtein EngineeringFood EngineeringBiomolecular Engineering