# Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels

> Research article (Food Hydrocolloids, 2024) · cited 26× · AI/ML

**Wikidata**: [openalex:W4399661228](https://www.wikidata.org/wiki/openalex:W4399661228)  
**Source**: https://4ort.xyz/entity/creation-of-plant-based-meat-analogs-effects-of-calcium-salt-type-on-structure-and-texture-of-potato-protein-alginate-co