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      Mapping the texture of plant protein blends for meat analogues

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      Food Hydrocolloids
      Elsevier BV

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          A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

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            Pea protein isolates: Structure, extraction, and functionality

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              New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

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                Author and article information

                Journal
                Food Hydrocolloids
                Food Hydrocolloids
                Elsevier BV
                0268005X
                September 2021
                September 2021
                : 118
                : 106753
                Article
                10.1016/j.foodhyd.2021.106753
                c50f7e35-bb84-45f0-ae20-4944301f5fdf
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://creativecommons.org/licenses/by/4.0/

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