# 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

**Wikidata**: [openalex:W4380318676](https://www.wikidata.org/wiki/openalex:W4380318676)  
**Source**: 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