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). Influence of pH on fluid gels produced from egg and whey protein isolate. Retrieved May 24, 2026, from https://4ort.xyz/entity/influence-of-ph-on-fluid-gels-produced-from-egg-and-whey-protein-isolate
MLA“Influence of pH on fluid gels produced from egg and whey protein isolate.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/influence-of-ph-on-fluid-gels-produced-from-egg-and-whey-protein-isolate.
BibTeX@misc{4ortxyz_influence-of-ph-on-fluid-gels-produced-from-egg-and-whey-protein-isolate_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of pH on fluid gels produced from egg and whey protein isolate}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-ph-on-fluid-gels-produced-from-egg-and-whey-protein-isolate}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of pH on fluid gels produced from egg and whey protein isolate — https://4ort.xyz/entity/influence-of-ph-on-fluid-gels-produced-from-egg-and-whey-protein-isolate (retrieved 2026-05-24)
