Home ›
Entities
› academia
› Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
Research article (Food Chemistry, 2025) · cited 15× · AI/ML
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
Summary
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates is a scholarly article[1].
Key Facts
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
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). Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates. Retrieved May 24, 2026, from https://4ort.xyz/entity/intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is
MLA“Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is.
BibTeX@misc{4ortxyz_intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates}}, year = {2026}, url = {https://4ort.xyz/entity/intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates — https://4ort.xyz/entity/intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is (retrieved 2026-05-24)
