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Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles

Research article (Food Structure, 2016) · cited 27× · AI/ML
academia openalex:W1199078316
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Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles

Summary

Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles is a scholarly article[1].

Key Facts

  • Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles's instance of is recorded as scholarly article[2].

References

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles. Retrieved May 24, 2026, from https://4ort.xyz/entity/filled-myofibrillar-protein-gels-improving-cooking-loss-and-texture-with-model-filler-particles
MLA “Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/filled-myofibrillar-protein-gels-improving-cooking-loss-and-texture-with-model-filler-particles.
BibTeX @misc{4ortxyz_filled-myofibrillar-protein-gels-improving-cooking-loss-and-texture-with-model-filler-particles_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles}}, year = {2026}, url = {https://4ort.xyz/entity/filled-myofibrillar-protein-gels-improving-cooking-loss-and-texture-with-model-filler-particles}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles — https://4ort.xyz/entity/filled-myofibrillar-protein-gels-improving-cooking-loss-and-texture-with-model-filler-particles (retrieved 2026-05-24)

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