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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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