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The diffusion of poly(ethylene glycol) (PEG) in transglutaminase (TGase) cross‐linked soya protein gels as affected by enzyme dosage and protein composition was investigated. PEG with different molecular weights (Mw) varying from 6000 to 400 000 g mol−1 was selected. Results of this study revealed that the time‐related release of PEG from gel slices was found to be controlled by Fickian diffusion...
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