« Sodium caseinate or soy protein isolate and Gellan gum composite emulgels induced by acidification: Textural characterization ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 50, no. 1 (août 26, 2026): 102–112. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/10270.