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Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
Research article (Food Chemistry, 2022) · cited 33× · AI/ML
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
Summary
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels is a scholarly article[1].
Key Facts
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels'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). Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-oil-modification-on-the-multiscale-structure-and-gelatinization-properties-of-crosslinked-starch-and-their-rel
MLA“Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-oil-modification-on-the-multiscale-structure-and-gelatinization-properties-of-crosslinked-starch-and-their-rel.
BibTeX@misc{4ortxyz_effect-of-oil-modification-on-the-multiscale-structure-and-gelatinization-properties-of-crosslinked-starch-and-their-rel_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-oil-modification-on-the-multiscale-structure-and-gelatinization-properties-of-crosslinked-starch-and-their-rel}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels — https://4ort.xyz/entity/effect-of-oil-modification-on-the-multiscale-structure-and-gelatinization-properties-of-crosslinked-starch-and-their-rel (retrieved 2026-05-24)
