Effects of soybean insoluble dietary fiber and <scp>CaCl<sub>2</sub></scp> on the structure and properties of low‐moisture extruded products
Soybean insoluble dietary fiber can improve the rehydration rate and quality of extruded products. The addition of CaCl<sub>2</sub> mitigated the weakening of the protein structure caused by excess SIDF. These results provide a basis for the improvement of the quality of low-moisture-extruded texturized vegetable protein products with a high dietary fiber concentration and a high rehydration rate. © 2024 Society of Chemical Industry.
Authors
- Yang Gao (ORCID: https://orcid.org/0000-0002-3806-7644)
- Wentao Lian (ORCID: https://orcid.org/0000-0003-3882-9247)
- Ying Zhu (ORCID: https://orcid.org/0000-0003-4511-6579)
- Yuyang Huang (ORCID: https://orcid.org/0000-0001-8150-4902)
- Haojia Zhang (ORCID: https://orcid.org/0009-0003-5635-1803)
- Tian Zhang (ORCID: https://orcid.org/0000-0003-3840-4839)
- Xiuqing Zhu
- Min Qu (ORCID: https://orcid.org/0000-0002-8870-6918)
Institutions
- Harbin University of Commerce (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-26
- DOI
- https://doi.org/10.1002/jsfa.13980
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.31
Funders
- Natural Science Foundation of Heilongjiang Province