Velázquez-Ruiz, K. C. and Totosaus, A. (2026) “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(1), pp. 102-112. doi: https://doi.org/10.35219/foodtechnology.2026.1.06.