Impact of Insoluble Dietary Fiber and CaCl<sub>2</sub> on Structural Properties of Soybean Protein Isolate–Wheat Gluten Composite Gel
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl<sub>2</sub> (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 st...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/9/1890 |