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Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk
Research article (Food Hydrocolloids, 2016) · cited 50× · AI/ML
Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk
Summary
Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk is a scholarly article[1].
Key Facts
Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk'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). Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk. Retrieved May 24, 2026, from https://4ort.xyz/entity/interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie
MLA“Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie.
BibTeX@misc{4ortxyz_interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk}}, year = {2026}, url = {https://4ort.xyz/entity/interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk — https://4ort.xyz/entity/interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie (retrieved 2026-05-24)
