Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties.

Foods · 2025 · PMC12469537 · PMID 41008246

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[ 59 ] reported that the hardness of soy protein isolate gels showed an increasing trend because of HPH treatment, and this was probably due to the decrease in particle size of soluble aggregates in soy protein isolate with HPH.

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