The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels. i. e. https://www.roneverhart.com/Madrid-The-Leadfoot-Zak-Maytum-Pro-Model-32-Freeride-Deck-Performance-Series/