The significance of the studies of protein‐containing multicomponent gels for the development of the technology of fabricated foods is emphasized. The properties of mixed and filled gels, both single‐ and two phase, are briefly discussed. The excluded volume effect is of primary importance in the formation of such gels. The possibility to modify the functional properties of gelatine as a gel‐forming agent, an emulgator and a stabilizer of emulsions, through the addition of small amounts of other proteins or polysaccharides is shown.
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Braudo et al. (1986) studied this question.
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