Home › Entities › academia › Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture

Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture

Research article (Journal of Agricultural and Food Chemistry, 2020) · cited 17× · AI/ML
academia openalex:W3035570701
Press Enter · cited answer in seconds

Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture

Summary

Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture is a scholarly article[1].

Key Facts

  • Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture's instance of is recorded as scholarly article[2].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

📑 Cite this page

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.

APA 4ort.xyz Knowledge Graph. (2026). Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture. Retrieved May 24, 2026, from https://4ort.xyz/entity/fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn
MLA “Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn.
BibTeX @misc{4ortxyz_fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture}}, year = {2026}, url = {https://4ort.xyz/entity/fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture — https://4ort.xyz/entity/fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn (retrieved 2026-05-24)

Canonical URL: https://4ort.xyz/entity/fabrication-of-delivery-gels-with-micellar-casein-concentrates-mcc-using-microfiltration-embedding-i-lactobacillus-rhamn · Last refreshed: