Choi, H.-W.; Zhang, Y.; Lee, Y.; Jeon, H.; Ryu, G.-H.; Gu, B.-J.
Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. Gels 2026, 12, 175.
https://doi.org/10.3390/gels12020175
AMA Style
Choi H-W, Zhang Y, Lee Y, Jeon H, Ryu G-H, Gu B-J.
Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. Gels. 2026; 12(2):175.
https://doi.org/10.3390/gels12020175
Chicago/Turabian Style
Choi, Hyun-Woo, Yu Zhang, Yunju Lee, Hyerim Jeon, Gi-Hyung Ryu, and Bon-Jae Gu.
2026. "Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems" Gels 12, no. 2: 175.
https://doi.org/10.3390/gels12020175
APA Style
Choi, H.-W., Zhang, Y., Lee, Y., Jeon, H., Ryu, G.-H., & Gu, B.-J.
(2026). Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. Gels, 12(2), 175.
https://doi.org/10.3390/gels12020175