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High correlations have been found between whey protein denaturation and gel firmness (R= 0.83;[Parnell-Clunies] et al. 1986b) and apparent viscosity (R= 0.89; Parnell-Clunies et al. 1986a). However, the latter authors warned that this high correlation should be taken with caution, as the degree of denaturation appears to have little influence on apparent viscosity until it reaches at least 50%.