“…Several studies have evaluated and compared the physicochemical properties, including rheological behavior, of dairy gels produced by fermentation and chemical acidification (Amice-Quemeneur et al, 1995;Vlahopoulou and Bell, 1995;Lucey et al, 1998;Laligant et al, 2003;Azim et al, 2010). Authors have studied the effect of mixing milk proteins with legume proteins (i.e., pea, soy, or lentil; Zare et al, 2011Zare et al, , 2012aBeliciu and Moraru, 2013;Wong et al, 2013;Yousseef et al, 2016;Akin and Ozcan, 2017).…”