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Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Research article (Food Chemistry, 2024) · cited 54× · AI/ML
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Summary
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type is a scholarly article[1].
Key Facts
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type. Retrieved May 24, 2026, from https://4ort.xyz/entity/texture-characterization-of-3d-printed-fibrous-whey-protein-starch-composite-emulsion-gels-as-dysphagia-food-a-comparati
MLA“Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/texture-characterization-of-3d-printed-fibrous-whey-protein-starch-composite-emulsion-gels-as-dysphagia-food-a-comparati.
BibTeX@misc{4ortxyz_texture-characterization-of-3d-printed-fibrous-whey-protein-starch-composite-emulsion-gels-as-dysphagia-food-a-comparati_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type}}, year = {2026}, url = {https://4ort.xyz/entity/texture-characterization-of-3d-printed-fibrous-whey-protein-starch-composite-emulsion-gels-as-dysphagia-food-a-comparati}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type — https://4ort.xyz/entity/texture-characterization-of-3d-printed-fibrous-whey-protein-starch-composite-emulsion-gels-as-dysphagia-food-a-comparati (retrieved 2026-05-24)
