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Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
Research article (Food Hydrocolloids, 2024) · cited 26× · AI/ML
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
Summary
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels is a scholarly article[1].
Key Facts
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels. Retrieved May 24, 2026, from https://4ort.xyz/entity/creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co
MLA“Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co.
BibTeX@misc{4ortxyz_creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels}}, year = {2026}, url = {https://4ort.xyz/entity/creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels — https://4ort.xyz/entity/creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co (retrieved 2026-05-24)
