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Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Research article (Food Hydrocolloids, 2023) · cited 31× · AI/ML
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Summary
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios is a scholarly article[1].
Key Facts
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios. Retrieved May 24, 2026, from https://4ort.xyz/entity/control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell
MLA“Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell.
BibTeX@misc{4ortxyz_control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios}}, year = {2026}, url = {https://4ort.xyz/entity/control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios — https://4ort.xyz/entity/control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell (retrieved 2026-05-24)
