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Journal: Foods, 2024
Volume: 13
Number: 3875

Article: The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure
Authors: by Lena Johanna Langendörfer, Elizaveta Guseva, Peter Bauermann, Andreas Schubert, Oliver Hensel and Mamadou Diakité
Link: https://www.mdpi.com/2304-8158/13/23/3875

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