# Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios

> Research article (Food Hydrocolloids, 2023) · cited 31× · AI/ML

**Wikidata**: [openalex:W4389618650](https://www.wikidata.org/wiki/openalex:W4389618650)  
**Source**: https://4ort.xyz/entity/control-of-plant-based-biopolymer-composite-gel-texture-combining-potato-proteins-with-different-high-acyl-low-acyl-gell