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Page 1
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure.
Gels. 2023 Jun 8;9(6):473. doi: 10.3390/gels9060473.
Gels. 2023.
PMID: 37367143
Free PMC article.
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology.
Saavedra Isusi GI, Paz Puga D, van der Schaaf US.
Saavedra Isusi GI, et al.
Foods. 2022 Jan 22;11(3):294. doi: 10.3390/foods11030294.
Foods. 2022.
PMID: 35159446
Free PMC article.
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Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types.
Ellwanger F, Fuhrmann M, Karbstein HP, Saavedra Isusi GI.
Ellwanger F, et al. Among authors: saavedra isusi gi.
Gels. 2024 Feb 29;10(3):173. doi: 10.3390/gels10030173.
Gels. 2024.
PMID: 38534591
Free PMC article.
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