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Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Research article (Food Hydrocolloids, 2024) · cited 42× · AI/ML
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Summary
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends is a scholarly article[1].
Key Facts
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends. Retrieved May 24, 2026, from https://4ort.xyz/entity/viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an
MLA“Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an.
BibTeX@misc{4ortxyz_viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends}}, year = {2026}, url = {https://4ort.xyz/entity/viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends — https://4ort.xyz/entity/viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an (retrieved 2026-05-24)
