# Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

> Research article (Food Hydrocolloids, 2023) · cited 49× · AI/ML

**Wikidata**: [openalex:W4386280171](https://www.wikidata.org/wiki/openalex:W4386280171)  
**Source**: https://4ort.xyz/entity/comparative-studies-of-structural-and-thermal-gelation-behaviours-of-soy-lentil-and-whey-protein-a-ph-dependency-evaluat