Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate–Wheat Gluten Protein Composite Gel

Enhancing the gel properties of soy protein isolate (SPI) is crucial for forming stable gel systems through interactions with other plant proteins and polysaccharides. This study investigated the contribution of different ratios of glutenin (Glu)/gliadin (Gli) and maltodextrin (MD) to SPI–wheat glut...

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Principais autores:	Min Qu, Chang Ge, Sitong Li, Ying Zhu, Peixiu Jiang, Yuyang Huang, Bingyu Sun, Linlin Liu, Xiuqing Zhu
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-11-01
Serija:	Gels
Teme:	soy protein isolate wheat gluten protein maltodextrin composite gel properties
Online dostop:	https://www.mdpi.com/2310-2861/11/11/916
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