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In this study we determined the composition (proportion of native proteins, soluble and insoluble aggregates) and quantified the gelling properties (gel strength and water holding capacity) of pre-texturized whey proteins by dry heating under controlled physicochemical conditions. For this purpose, a commercial whey protein isolate was dry heated at 80°C (up to 6days), 100°C (up to 24h) and 120°C...
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