Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate-Wheat Gluten Protein Composite Gel.

Gels · 2025 · PMC12651960 · PMID 41294601

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showed a trendno p-value reported

With the increase in MD addition, the gel strength of the composite gel showed a trend of first rising and then decreasing.

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