Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein.
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| Title: | Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein. |
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| Authors: | Zhang Y; Department of Food and Quality Engineering, Nanning University, Nanning 530200, China., Hwang NK; 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 26; Vol. 12 (2). Date of Electronic Publication: 2026 Jan 26. |
| 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 |
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