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Cited article:

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Rheopexy of synovial fluid and protein aggregation

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A study of the effect of locust bean gum on the rheological behaviour and microstructure of a β-lactoglobulin gel at pH 7

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Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin

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Reversible Gelation in Semidilute Aqueous Solutions of Associative Polymers:  A Small-Angle Neutron Scattering Study

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Rheological properties of mixed gels made of microparticulated whey proteins and β-lactoglobulin

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Heat-Induced Phenomena in Soy Protein Suspensions. Rheometric Data and Theoretical Interpretation

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