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    Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

    This study examined the effects of high hydrostatic pressure pretreatment (100–400 MPa) on the properties of heat-induced wheat gluten (WG) gels. The results showed that treatment with pressure higher than 100...

    Bingzhi Wang, Fengru Liu, Shuizhong Luo, Peijun Li… in Food and Bioprocess Technology (2019)