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The effects of lotus root amylopectin (LRA) on the formation of whey protein isolate (WPI) gels were investigated at the concentration range from 0 to 1.0% (w/v) by determining the texteral, thermal and rheological properties. Results exhibited these properties of WPI gels could be significantly enhanced by the addition of LRA in a concentration-dependent manner. Compared the gel with free of starch,...
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