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The effects of combined κ-carrageenan (CAR) and soy protein isolate (SPI) on gel strength, water loss, the rheological properties, particle size, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Raman spectroscopy of salt soluble meat protein were evaluated. Combination of CAR/SPI increased gel strength and water retention of SSMP (salt-soluble meat protein), suggesting that...
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