# Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

> Research article (Journal of Food Science, 2021) · cited 40× · AI/ML

**Wikidata**: [openalex:W3134855216](https://www.wikidata.org/wiki/openalex:W3134855216)  
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