Article Versions Notes

Zhang Z, Kobata K, Pham H, Kos D, Tan Y, Lu J, McClements DJ. Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures. Foods. 2022; 11(6):851. https://doi.org/10.3390/foods11060851

Zhang, Zhiyun, Kanon Kobata, Hung Pham, Dorian Kos, Yunbing Tan, Jiakai Lu, and David Julian McClements. 2022. "Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures" Foods 11, no. 6: 851. https://doi.org/10.3390/foods11060851

Zhang, Z., Kobata, K., Pham, H., Kos, D., Tan, Y., Lu, J., & McClements, D. J. (2022). Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures. Foods, 11(6), 851. https://doi.org/10.3390/foods11060851