Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
Summary
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins is a scholarly article[1].
Key Facts
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins. Retrieved May 24, 2026, from https://4ort.xyz/entity/enhanced-stabilization-of-oil-in-water-o-w-emulsions-by-fibrillar-gel-particles-from-lentil-proteins
MLA“Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/enhanced-stabilization-of-oil-in-water-o-w-emulsions-by-fibrillar-gel-particles-from-lentil-proteins.
BibTeX@misc{4ortxyz_enhanced-stabilization-of-oil-in-water-o-w-emulsions-by-fibrillar-gel-particles-from-lentil-proteins_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins}}, year = {2026}, url = {https://4ort.xyz/entity/enhanced-stabilization-of-oil-in-water-o-w-emulsions-by-fibrillar-gel-particles-from-lentil-proteins}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins — https://4ort.xyz/entity/enhanced-stabilization-of-oil-in-water-o-w-emulsions-by-fibrillar-gel-particles-from-lentil-proteins (retrieved 2026-05-24)
