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To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbumin gels between pH 5.8 and 6.8 differs, as shown by a combination of light scattering, confocal microscopy, electron microscopy and neutron scattering...
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