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The objective of this work was to understand aggregation and gelation properties of mixtures with preheated whey protein (hWP) and pectin at 1:0–5:1 mass ratios quickly acidified to pH 1.0–4.0 with HCl under agitation. Aggregation properties were studied by measuring turbidity and zeta-potential of hWP–pectin mixtures at pH 1.0–4.0. Gelation properties were characterized for visual inspection of gel...
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