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Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Research article (Journal of Food Science, 2021) · cited 40× · AI/ML
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Summary
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction is a scholarly article[1].
Key Facts
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction'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 temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-temperature-and-ph-on-the-gelation-rheology-texture-and-structural-properties-of-whey-protein-and-sugar-gels-b
MLA“Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-temperature-and-ph-on-the-gelation-rheology-texture-and-structural-properties-of-whey-protein-and-sugar-gels-b.
BibTeX@misc{4ortxyz_effect-of-temperature-and-ph-on-the-gelation-rheology-texture-and-structural-properties-of-whey-protein-and-sugar-gels-b_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-temperature-and-ph-on-the-gelation-rheology-texture-and-structural-properties-of-whey-protein-and-sugar-gels-b}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction — https://4ort.xyz/entity/effect-of-temperature-and-ph-on-the-gelation-rheology-texture-and-structural-properties-of-whey-protein-and-sugar-gels-b (retrieved 2026-05-24)
