Pea and soy protein isolate fractal gels: the role of protein composition, structure and solubility on their gelation behaviour

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Authors: Tiong, A. Y. J., Crawford, S., Jones, N. C., McKinley, G., Batchelor, W., Hag, L. van ’t

Journal title: Food Structure

Journal publisher: Elsevier BV

Published year: 2024

DOI identifier: 10.1016/j.foostr.2024.100374

ISSN: 2213-3291