Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods.

Int J Food Sci · 2018 · PMC5987291 · PMID 29951523

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almost insignificantno p-value reported

[ 54 ] also stated that thiol-disulfide exchange reaction during acid-induced cold gelation also prevented the formation of large covalent structures during gelation of acid under pH 5; the result also suggested that the role of thiol-disulfide exchange reaction during acid gelation at various pH was almost insignificant.

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