Food research international (Ottawa, Ont.)DextrinsHydrophobic and Hydrophilic InteractionsRheologyViscositySoybean Proteins
Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing.
Bowen Zou, Junwei Zhang, Xiaohan Zheng, Xiaokang Na, Ming Du, Chao Wu
Published: 202510.1016/j.foodres.2025.117726
Abstract
High-protein (HP) foods are increasingly sought after for their nutritional benefits. However, the uncontrolled aggregation of soy protein (SP) during thermal processing limits its application both in high-viscosity and low-viscosity HP products. Her…
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