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 Zhu

Published in: Journal of the science of food and agriculture (2023)

significantly affected the gelling properties of SPI-WG composite protein gels. This article is protected by copyright. All rights reserved.

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