[Elsevier] Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends

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journalㄩFood Hydrocolloids

AuthorsㄩHyun Woo Choi; Minji Choi; Chaerin Ryoo; Jungwoo Hahn; Young Jin Choi

Published dateㄩ2024-6-

DOIㄩ10.1016/j.foodhyd.2024.109870

PDF linkㄩhttps://www.sciencedirect.com/sc ... 268005X24001449/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodhyd.2024.109870

Article SourceㄩElsevier BV


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