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Phase Separation in Biopolymer Gels: A Low- to High-Solid Exploration of Structural Morphology and Functionality

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Sauces and Dressings: A Review of Properties and Applications

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Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

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Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

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The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre

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