# Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk

> Research article (Food Hydrocolloids, 2016) · cited 50× · AI/ML

**Wikidata**: [openalex:W2317125750](https://www.wikidata.org/wiki/openalex:W2317125750)  
**Source**: https://4ort.xyz/entity/interactions-of-milk-proteins-with-low-and-high-acyl-gellan-effect-on-microstructure-and-textural-properties-of-acidifie