The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates

The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates

This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion. Two maltodextrins (dextrose equivalent (DE): 10 and 20) and wheat starch were extruded with S...

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Bibliographic Details
Main Authors:	Si-han XIE, Zhao-jun WANG, Zhi-yong HE, Mao-mao ZENG, Fang QIN, Benu ADHIKARI, Jie CHEN
Format:	Article
Language:	English
Published:	Elsevier 2023-05-01
Series:	Journal of Integrative Agriculture
Subjects:	high-moisture extrusion protein saccharide fiber structure textural properties rheology
Online Access:	http://www.sciencedirect.com/science/article/pii/S2095311923000837

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