# 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

**Wikidata**: [openalex:W4391750334](https://www.wikidata.org/wiki/openalex:W4391750334)  
**Source**: https://4ort.xyz/entity/viscometry-based-prediction-of-structural-properties-of-high-moisture-meat-analogues-using-gelation-properties-of-soy-an