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Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein

Biopolymer GelProtein ChemistryEngineeringBiochemistryProtein FoldingHigh-pressure HomogenizationNatural SciencesBiotechnologyBiochemical EngineeringAlternative Protein SourceProtein EngineeringFood EngineeringProtein RefoldingChickpea ProteinCombined HeatingBiomolecular EngineeringProtein Purification