Zhang, Y.; Choi, H.-W.; Lee, Y.; Ryu, G.-H.; Gu, B.-J.
Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. Gels 2026, 12, 42.
https://doi.org/10.3390/gels12010042
AMA Style
Zhang Y, Choi H-W, Lee Y, Ryu G-H, Gu B-J.
Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. Gels. 2026; 12(1):42.
https://doi.org/10.3390/gels12010042
Chicago/Turabian Style
Zhang, Yu, Hyun-Woo Choi, Yunju Lee, Gi-Hyung Ryu, and Bon-Jae Gu.
2026. "Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development" Gels 12, no. 1: 42.
https://doi.org/10.3390/gels12010042
APA Style
Zhang, Y., Choi, H.-W., Lee, Y., Ryu, G.-H., & Gu, B.-J.
(2026). Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. Gels, 12(1), 42.
https://doi.org/10.3390/gels12010042