Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Zhi Yang*, Liliana de Campo, Elliot Paul Gilbert, Robert Knott, Lirong Cheng, Ben Storer, Xiaoling Lin, Lan Luo, Shubham Patole, Yacine Hemar

*Corresponding author for this work

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