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Taylor & Francis Ltd

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Protein–Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels

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Springer Publishing Company

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Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels

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Gelation Property of Alcohol-Extracted Soy Protein Isolate and Effects of Various Reagents on the Firmness of Heat-Induced Gels

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Fractal analysis of aggregates in heat-induced BSA gels

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