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Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
Research article (Food Research International, 2023) · cited 81× · AI/ML
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
Summary
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten is a scholarly article[1].
Key Facts
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten'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). Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-na-and-ca2-on-the-texture-structure-and-microstructure-of-composite-protein-gel-of-mung-bean-protein-and-wheat
MLA“Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-na-and-ca2-on-the-texture-structure-and-microstructure-of-composite-protein-gel-of-mung-bean-protein-and-wheat.
BibTeX@misc{4ortxyz_effect-of-na-and-ca2-on-the-texture-structure-and-microstructure-of-composite-protein-gel-of-mung-bean-protein-and-wheat_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-na-and-ca2-on-the-texture-structure-and-microstructure-of-composite-protein-gel-of-mung-bean-protein-and-wheat}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten — https://4ort.xyz/entity/effect-of-na-and-ca2-on-the-texture-structure-and-microstructure-of-composite-protein-gel-of-mung-bean-protein-and-wheat (retrieved 2026-05-24)
