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Author

Hao Chen

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Jul 2026

Improving gel properties of purified Chlorella protein extract by alkali and TGase modifications combined with Ca2+: A study on the multidimensional regulatory mechanisms of gel properties.

The textural properties of food colloidal systems are highly dependent on the gelling characteristics of animal-derived proteins (such as egg protein, EP) and polysaccharides (such as starch, pectin, and gums). The development of plant-based protein alternatives faces challenges such as insufficient gel strength and po...

Hao Chen, Qun Gao, Ruoyu Wu et al. · 0 citations

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