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Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one - ScienceDirect
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Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures - ScienceDirect
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Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone - ScienceDirect
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