APA (7th ed.) Citation

Y, Z., HW, C., Y, L., GH, R., & BJ, G. (2026). Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. Gels (Basel, Switzerland), 12(1), . https://doi.org/10.3390/gels12010042

Chicago Style (17th ed.) Citation

Y, Zhang, Choi HW, Lee Y, Ryu GH, and Gu BJ. "Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development." Gels (Basel, Switzerland) 12, no. 1 (2026). https://doi.org/10.3390/gels12010042.

MLA (9th ed.) Citation

Y, Zhang, et al. "Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development." Gels (Basel, Switzerland), vol. 12, no. 1, 2026, https://doi.org/10.3390/gels12010042.