Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl 2 .
Wentao LianFengqiujie WangHaojia ZhangLianzhou JiangMin QuBingyu SunYuYang HuangXiuqing ZhuPublished in: Journal of the science of food and agriculture (2023)
significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.