Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties.

A decreasing trend in the viscosity of the blends with increasing shear rate was observed, indicating shear-thinning behavior.

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Both G' and G'' exhibited an increasing trend with increasing angular frequency, as shown Fig. 1 B , indicating that all modules exhibit frequency dependence over the entire range of frequencies (1–100 rad/s).

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