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valerie lechevalier

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Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

Number of pages: 51 Posted: 28 Aug 2024
Jian Kuang, Pascaline Hamon, Jeehyun Lee, Said Bouhallab, Eliane Cases, Remi Saurel and valerie lechevalier
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
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gelling propertiesegg white proteinpea protein isolateCLSMdissociation agenttexture