Impact of Insoluble Dietary Fiber and CaCl₂ on Structural Properties of Soybean Protein Isolate–Wheat Gluten Composite Gel

The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl₂ (0~0.005 M) on the properties of soybean protein isolate (SPI)–wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and w...

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主要な著者:	Wentao Lian, Qinlin Hu, Min Qu, Bingyu Sun, Linlin Liu, Ying Zhu, Xiaoyu Xia, Yuyang Huang, Xiuqing Zhu
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-05-01
シリーズ:	Foods
主題:	gelation soybean protein isolate soybean insoluble dietary fiber CaCl<sub>2</sub>
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/9/1890
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