Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development.
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| Title: | Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. |
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| Authors: | Zhang Y; Department of Food and Quality Engineering, Nanning University, Nanning 530200, China., Choi HW; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea., Lee Y; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea., Ryu GH; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea., Gu BJ; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Republic of Korea. |
| Source: | Gels (Basel, Switzerland) [Gels] 2026 Jan 01; Vol. 12 (1). Date of Electronic Publication: 2026 Jan 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101696925 Publication Model: Electronic Cited Medium: Internet ISSN: 2310-2861 (Electronic) Linking ISSN: 23102861 NLM ISO Abbreviation: Gels Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2310-2861 |
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| DOI: | 10.3390/gels12010042 |
