# High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality

> Research article (Foods, 2022) · cited 36× · AI/ML

**Wikidata**: [openalex:W4280500228](https://www.wikidata.org/wiki/openalex:W4280500228)  
**Source**: https://4ort.xyz/entity/high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit